|1 tbsp||Pastene Olive Oil|
|1 small||onion, finely chopped|
|1 can||Pastene Italian Peeled Tomatoes, drained and finely chopped|
|1/4 cup||Pastene Grated Parmesan Cheese|
|1 tbsp||fresh chives, chopped|
|1/4 cup||Pastene Italian Flavored Bread Crumbs|
|1 jar||Pastene marinated artichokes, drained|
- Preheat the oven to 350℉.
- Cut zucchini perpendicular in slices ½ inch thick. Discard ends. With a melon baller or small spoon, hollow out each slice to make a cup shape. Set aside.
- Heat oil in a skillet over medium heat. Cook onion and garlic for 4 minutes. Stir in clams and chopped tomatoes. Season with salt and pepper. Cook for 2 minutes. Add cheese and chives. Cook for 4 minutes.
- Fill zucchini cups with clam mixture. Sprinkle with bread crumbs. Bake for 5 minutes, then turn on a broiler element and broil until golden. Serve hot with Pastene Artichoke Hearts.