Lemon Pasta-Stuffed Zucchini
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 medium
Zucchini (halved lengthwise)2 tbsps
Extra-Virgin Olive Oil1 cup
Heavy Cream3 tbsps
Grated Parmesan Cheese1 large
Egg Yolk1 cup
Parsley (chopped fresh)1 tsp
Lemon Zest (grated)1 tbsp
BreadcrumbsDirections:
1
Preheat the broiler and line a baking sheet with foil
2
Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell
3
Brush the zucchini all over with 1 tablespoon olive oil and season with salt and pepper
4
Transfer to the baking sheet and broil until just soft, about 1 minute per side; set aside
5
Meanwhile, bring a saucepan of salted water to a boil
6
Add the pasta and cook as the label directs; drain
7
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat
8
Add the shallot and cook, stirring, until tender, about 1 minute
9
Add the heavy cream and chicken broth, bring to a simmer and cook until slightly thickened, 5 to 6 minutes
10
Add the havarti, 2 tablespoons parmesan, 1/2 teaspoon salt and a few grinds of pepper to the saucepan; stir until the cheese melts
11
Remove from the heat and stir in the egg yolk, pasta, parsley and lemon zest
12
Combine the breadcrumbs and the remaining 1 tablespoon parmesan in a small bowl
13
Fill the zucchini halves with the pasta mixture and sprinkle with the parmesan breadcrumbs
14
Return to the broiler until golden brown, about 1 minute
15
Photograph by Charles Masters