Ingredients
6-8 servings
| 2 | medium zucchini, sliced ½ ” thick | |
| 1 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | small onion, finely chopped | |
| 1 | garlic clove, minced | |
| 2 lbs | fresh baby clams | |
| 1 | 398 ml can Pastene Italian Peeled Tomatoes, drained and finely chopped | |
| salt and pepper to taste | ||
| ¼ cup | parmesan cheese, grated, plus more for topping | |
| 1 tbsp | fresh chives, chopped | |
| ¼ cup | Pastene Italian Flavoured Breadcrumbs |
Directions
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 the zucchini into 1/2” thick rounds. 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 in oven for 5 minutes, then turn on a broiler element and broil until golden. Serve hot.
