Vegetarian Stuffed Zucchini With Parmesan Panko

Ingredients

• 4 medium zucchini
• 1/2 tsp. salt, divided
• 1/4 tsp. freshly ground black pepper, divided
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. unsalted butter
• 1 c. finely chopped onion
• 1/3 c. marinated (jarred) artichoke hearts, chopped
• ?1/4 c. sun-dried tomatoes, chopped
• 1 tbsp. chopped fresh thyme
• 3 garlic cloves, minced
• 3 tbsp. dry white wine
• 1/2 c. panko
• ?6 tbsp. grated parmesan cheese, divided
• ?1/4 c. chopped fresh flat-leaf parsley
• 3 tbsp. pine nuts, toasted
• 2 tbsp. chopped fresh basil
• 2 tsp. finely grated lemon rind
• cooking spray or olive oil mister