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Clam-Stuffed Zucchini


Serves 6
2 mediumzucchini, sliced ½" thick
16baby clams, shelled
1 TbspPastene Olive Oil
1 smallonion, finely chopped
¼ 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 in perpendicular in slices ½” 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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