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Clam Stuffed Zucchini


Serves 6-8
2 medium zucchini, sliced ½" thick
2 lb fresh baby clams
1 Tbsp Pastene Extra Virgin Olive Oil
1 small onion, finely chopped
1 14 oz can Pastene Italian Peeled Tomatoes, drained and finely chopped
1 tsp Pastene Minced garlic
salt and pepper to taste
¼ cup Pastene Grated Parmesan Cheese
1 Tbsp fresh chives, chopped
¼ cup Pastene Italian Flavored Breadcrumbs


Prep time: 10-15 minutes | Cook time: 25-30 minutes

  • Place the clams in a large stock pot, and pour in a quart of water.  Cover the pot, and bring the water to a boil over medium-high heat.  
  • Steam the clams until they open, about 10 minutes.  Discard any clams that stay closed after 15 minutes. Allow the clams to cool and pluck the meat from each clam.
  • Preheat the oven to 350℉. 
  • Slice zucchini into rounds about 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 each zucchini cup with clam mixture. Sprinkle with bread crumbs. Bake for 5 minutes, then turn on a broiler element and broil until golden. Serve hot.

Product Used

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