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 recipe is just for you.
For this recipe you will need: zucchini, olive oil, salt, freshly ground pepper, garlic, fresh parsley leaves, fresh basil leaves, Parmesan cheese, panko crumbs.
First Published: March 10, 2017… Last Updated: June 19, 2019
Select the Squash for the Recipe
For this baked squash recipe, you’ll need zucchini that are:
- small, thin, straight.
- dark green on the outside.
- feel heavy for their size.
Leave those humongous gourds that our friends and neighbors like to share with us for bread, muffins, and casseroles.
You know the size squash I’m talking about, the one full of seeds that are as big as pumpkin seeds.
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?
Zucchini seems to multiply overnight, and they have to
get rid share their bounty.
Grateful for zucchini
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 nutritious value of zucchini, I thought it was pretty ordinary, just like beets.
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 zucchini in one layer on a sheet pan covered with foil. Brush the inside of the zucchini with olive oil, and turn them cut side down. Sprinkle with salt and roast for 12 to 15 minutes.
While the zucchini boats are cooking, make the breadcrumbs. In a medium bowl combine the garlic, parsley, basil, Parmesan, salt, and 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 zucchini 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.
A platter of Roasted Zucchini Stuffed with Parmesan Breadcrumbs will look beautiful as part of a buffet or simply, as a special weeknight vegetable.
What a delicious way to enjoy zucchini!
Next time someone gives you a box of zucchini, forget the cakes, muffins, and casseroles, and try this easy recipe instead. The simple 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.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED…
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For vegetables I like using my Handy Dandy Heavy Duty Baking Tray. The tray 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.
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Roasted Zucchini Stuffed With Parmesan Garlic Breadcrumbs
This is a fallback recipe we use again and again. The squash turns out perfectly with lots of flavor and the crunch of the panko crumbs gives it texture. Forget mushy zucchini because you’ve overcooked them. This recipe guarantees a delicious vegetable side every time.
If you like this recipe, please consider giving it a 5-star rating.
Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs
- 2 small to medium size zucchini
- extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon Kosher salt
- 1/4 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
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup panko crumbs
- 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. Generously brush the inside of the zucchini with olive oil. Turn cut side down and sprinkle with salt.
- Roast 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, 1/2 teaspoon salt and 1/4 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.
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