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.
First Published: March 10, 2017... Last Updated: June 19, 2019
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.
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.
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
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.
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.
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.
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.
Another favorite way to enjoy this healthy side is to make it into a stuffed boat.
- 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!
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.
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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.
Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs
- 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
- 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.
- Zucchini chips
- Zucchini wedges
- Zucchini rounds
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