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Home » Recipes » Vegetables and Sides

Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs

Published: Jul 8, 2021 · Modified: Oct 15, 2024 by Marisa Franca

Jump to Recipe
Zucchini boats stuffed with breadcrumbs and sprinkled with basil ribbons on an aluminum covered round baking sheet.

Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs is the perfect answer if you're looking for a tasty and easy solution for feeding a few or a crowd. Do you search for an easy vegetable recipe you can assemble ahead of time? This oven baked courgette recipe is just for you. 

Next time try these stuffed zucchini boats.

The ingredient list for this side dish: zucchini, olive oil, salt, freshly ground black pepper, garlic, fresh parsley leaves, fresh basil leaves, Parmesan cheese, panko crumbs.

Roasted Zucchini Stuffed with Parmesan Breadcrumbs is an easy vegetable side that has lots of flavor and texture. It can be prepared ahead of time and roasted before serving.

First Published: March 10, 2017... Last Updated: June 19, 2019

Jump to:
  • Select the Squash for the Recipe
  • Full of nutrition zucchini
  • Assemble the roasted stuffed zucchini recipe
  • Stuff the roasted zucchini
  • Variation
  • Roasted Zucchini Stuffed With Parmesan Garlic Breadcrumbs 
  • 📖 Recipe
  • 💬 Comments

Select the Squash for the Recipe

For this baked squash recipe, you'll need whole zucchini that are:

  • small, thin, straight.
  • dark green color on the outside.
  • feel heavy for their size.
    Roasted Zucchini Stuffed with Parmesan Breadcrumbs recipe needs small straight zucchini.
     

Leave those humongous gourds that our friends and neighbors like to share with us for zucchini bread, zucchini muffins, zucchini brownies and roasted summer squash casseroles.

You know the large zucchini I'm talking about,  the one full of seeds that are as big as pumpkin seeds.

Roasted Zucchini Stuffed with Parmesan Breadcrumbs need small zucchini

Bless their hearts, but the poor gardeners need to rid themselves of those squash. Who better to give those monsters than to a neighbor without a garden?

The squash seems to multiply overnight, and they have to get rid share their abundance of zucchini. 

Full of nutrition zucchini

Roasted Zucchini Stuffed with Parmesan Breadcrumbs

Before you roll your eyes at the next box of zucchini at your door, start counting the many benefits of zucchini squash, here are some:

  • High Source of Antioxidants and Vitamin C and B.
  • Has anti-Inflammatory Properties that can improve heart health.
  • Phytonutrients that helps maintain eye health.
  • High source of Potassium.
  • Helps improve digestion
  • Can help control diabetes.
  • Low in calories and carbs.

To tell you the truth, before I looked up the nutrition facts of zucchini, I thought it was pretty ordinary, just like beets.

Roasted Zucchini Stuffed with Parmesan Breadcrumbs is an easy vegetable side.

Was I ever wrong! 

Assemble the roasted stuffed zucchini recipe

Wash the squash and trim the stem end, then cut them in half lengthwise. Scoop out the small channel of seeds with a teaspoon. They look like a zucchini boat. 

Place the courgette in one layer on a sheet pan covered with aluminum foil or parchment paper. Spritz the surface with a cooking spray. Brush the inside of the zucchini with olive oil, and turn them cut side down. Sprinkle with salt and roast at an oven temperature of 425℉ for 12 to 15 minutes.

Roasted zucchini stuffed with parmesan breadcrumbs is an easy vegetable side that is loaded with flavor and texture.
Oven roasted zucchini stuffed with parmesan cheese and breadcrumbs.

While the zucchini boats are cooking, make the bread crumbs. In a small bowl combine the garlic, parsley, basil, Parmesan, salt, and black pepper. Add the panko and the olive oil. Mix well. Add the panko and the olive oil. Mix well. 

Stuff the roasted zucchini

Test the courgette doneness with the tip of a knife. The squash boat should be tender but still firm. Turn the zucchini cut side up and spoon a heaping tablespoon of panko mixture evenly on each squash boat. Bake the stuffed zucchini for another 8 to 10 minutes, until the panko is crispy and golden.

You can serve the roasted zucchini hot, warm or at room temperature as the perfect side dish. 

Roasted Zucchini Stuffed with Parmesan Breadcrumbs. A flavorful vegetable side.

A platter of Roasted Zucchini Stuffed with Parmesan Breadcrumbs will look beautiful as part of a buffet or simply, as a special weeknight vegetable at the dinner table.

Variation

Another favorite way to enjoy this healthy side is to make it into a stuffed boat.

Roasted zucchini boats filled with mozzarella cheese, topped with sliced tomato and fresh herbs.
Roasted zucchini boats are so good with the gooey mozzarella cheese and fresh herbs.
  • Sprinkle with mozzarella cheese.
  • Space sliced tomatoes over the cheese.
  • Sprinkle with a bit more cheese.
  • Lightly sprinkle fresh herbs or Italian seasoning on top - such as basil or oregano.
  • Roast in the oven until the cheese melts.
  • Drizzle some Marinara sauce on top.

What a delicious way to enjoy zucchini!

Next time someone gives you a box of courgette, forget the cakes, muffins, and casseroles, and try this easy recipe instead. The simple parmesan roasted zucchini recipe is full of flavor with lots of texture. After all, if it's one of Ina Garten's Jeffrey's favorites, from Cooking for Jeffrey,  it will be one of yours too. 

And if you're in the mood to make more zucchini boats, then try out our Taco Stuffed Zucchini Recipe. This is a great way to have your Taco night plus a low calorie meal. Watch those kiddos eat their veggies!

And if you have a garden or neighbors who do, you know that zucchini can be plentiful. A delicious recipe we simply can't get enough of is our Creamy Zucchini Pasta Sauce. It's so good and you're family will love it as a quick weeknight dinner.

Are you looking for a delicious addition to your soup and salad meal? You've got to check out our amazing Savory Cheddar Cheese Mini-Muffins made with zucchini. These are ideal for the hangries too.

Did you know that zucchini make a fantastic snack? If you have an air fryer, you've got to try out Crispy Air Fryer Zucchini Chips With Parmesan recipe.

Zucchini isn't the only squash you can stuff, we love making a delicious meal or side out of our Baked Italian Sausage Stuffed Acorn Squash. Try this recipe out and I can guarantee that the squash will be scraped clean.

More stuffed vegetables you may enjoy

Orzo Stuffed Peppers Italian Style

Garlic Roasted Vidalia Onions

Stuffed Grilled Zucchini

Portabella Stuffed Mushrooms alla Caprese

Your family and friends will love these summery vegetable sides.

Un caro saluto e alla prossima.

Tutti a tavola è pronto! 

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YOU MAY NEED...

For vegetables I like using my Handy Dandy Heavy Duty Baking Tray. The rimmed baking sheet doesn't warp at heavy heat and if the veggies should slip they won't slide off the tray like on a cookie sheet. I've done it and it isn't pretty. 

What's new? check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy. 

Thank you for being part of All Our Way!

Zucchini boats stuffed with breadcrumbs and sprinkled with basil ribbons on an aluminum covered round baking sheet.
Roasted Zucchini Stuffed with Parmesan Breadcrumbs is an easy vegetable side that is loaded with flavor and texture. Can be prepared ahead then roasted before serving.

Roasted Zucchini Stuffed With Parmesan Garlic Breadcrumbs 

This is such a good recipe we use again and again. The summer squash turns out perfectly with lots of flavor and the crunch of the golden brown panko crumbs gives it texture. Forget soggy zucchini because you've overcooked them. This roasted zucchini recipe guarantees every time a delicious and easy side dish to go along with your main dishes. 

If you like this recipe, please consider giving it a 5-star rating. 

📖 Recipe

Roasted Zucchini Stuffed with Parmesan Breadcrumbs is an easy vegetable side that has lots of flavor and texture. It can be prepared ahead of time and roasted before serving.

Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs

An easy zucchini recipe that has lots of flavor and texture of toasted breadcrumbs on top. It can be prepared ahead and roasted just before serving with your favorite protein. When you're looking for vegetable side dishes, remember this family favorite.
5 from 28 votes
Print Pin Rate
Course: Appetizer, side, vegetable
Cuisine: American, Italian
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 4 servings
Calories: 143kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 2 small to medium size zucchini
  • extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 2 Tablespoons olive oil
  • 1 Tablespoon minced garlic 3 cloves
  • 2 Tablespoons minced fresh Italian parsley leaves
  • 2 Tablespoons julienned fresh basil leaves
  • ¼ cup freshly grated Parmesan cheese
  • ½ cup panko crumbs
Get Recipe Ingredients

Instructions

  • Preheat the oven to 425 F. degrees.
  • Trim the stem end of the zucchini, cut them in half lengthwise, scoop out a small channel of seeds with a regular teaspoon.
  • Place the zucchini in one layer on a foiled lined sheet pan. For best results, spray the pan with cooking spray. Generously brush the inside of the zucchini with olive oil. Turn cut side down and sprinkle with salt.
  • Place the boats in the preheated oven for about 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
  • While the zucchini is roasting prepare the breadcrumbs. In a medium bowl, combine the garlic, parsley, basil, parmesan, ½ teaspoon salt and ¼ teaspoon pepper. Add the panko and 2 tablespoons of oil. Mix well.
  • Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy and golden.
  • Serve hot, warm, or at room temperature.

Notes

You can prepare the zucchini and the crumb mixture separately and refrigerate for up to a day. Roast before serving.
For a switch make the squash into:
  • Zucchini chips
  • Zucchini wedges
  • Zucchini rounds
You can roast them, fry them, or bake them covered in bread crumbs. 
Inspired by Ina Garten's Parmesan Roasted Zucchini from Cooking for Jeffrey

Nutrition

Calories: 143kcal | Carbohydrates: 10g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 446mg | Potassium: 476mg | Fiber: 1g | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 36.7mg | Calcium: 110mg | Iron: 1.3mg

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