| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 medium zucchini, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup ditalini pasta
- 1 shallot, chopped
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 3/4 cup shredded dill havarti cheese
- 3 tablespoons grated parmesan cheese
- 1 large egg yolk
- 1/4 cup chopped fresh parsley
- 1 teaspoon grated lemon zest
- 1 tablespoon breadcrumbs
Instructions
- Preheat the broiler and line a baking sheet with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell. Brush the zucchini all over with 1 tablespoon olive oil and season with salt and pepper. Transfer to the baking sheet and broil until just soft, about 1 minute per side; set aside.
- Meanwhile, bring a saucepan of salted water to a boil. Add the pasta and cook as the label directs; drain. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until tender, about 1 minute. Add the heavy cream and chicken broth, bring to a simmer and cook until slightly thickened, 5 to 6 minutes.
- Add the havarti, 2 tablespoons parmesan, 1/2 teaspoon salt and a few grinds of pepper to the saucepan; stir until the cheese melts. Remove from the heat and stir in the egg yolk, pasta, parsley and lemon zest.
- Combine the breadcrumbs and the remaining 1 tablespoon parmesan in a small bowl. Fill the zucchini halves with the pasta mixture and sprinkle with the parmesan breadcrumbs. Return to the broiler until golden brown, about 1 minute.
Nutrition Facts
| Calories | 339 calorie |
| Total Fat | 25 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 108 milligrams |
| Sodium | 356 milligrams |
| Carbohydrates | 19 grams |
| Dietary Fiber | 2 grams |
| Protein | 10 grams |
| Sugar | 4 grams |
Reviews
Very Tasty.. followed the recipe exactly… turned out great.. will definitely make again!