Lemon Pasta-Stuffed Zucchini

Total Time:
25 min
10 min
15 min

4 servings

  • 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
  • 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.

  • Photograph by Charles Masters

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