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    Clam-Stuffed Zucchini


    16 Pieces
    2 mediumzucchini
    1 tbspPastene Olive Oil
    1 smallonion, finely chopped
    1/2baby clams
    1 canPastene Italian Peeled Tomatoes, drained and finely chopped
    1/4 cupPastene Grated Parmesan Cheese
    1 tbspfresh chives, chopped
    1/4 cupPastene Italian Flavored Bread Crumbs
    1 jarPastene 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.

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