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
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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.
Variation
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!
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.
If you're looking for a weeknight dinner winner, this Easy Shrimp Zucchini Boats recipe is what you're searching for. Comforting and low-carb, this dish will impress without the fuss.
More stuffed vegetables you may enjoy
Orzo Stuffed Peppers Italian Style
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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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.
📖 Recipe
Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs
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
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
- Zucchini chips
- Zucchini wedges
- Zucchini rounds
Nutrition
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Catherine
I had never made zucchini in this way and I was so happy with the results. They were simple to make and delicious!
Marisa Franca
So glad you enjoyed them, Catherine! Hope you have a wonderful weekend. xoxo
Christie Hawkes
Thanks Marisa. I'm sure the zucchini will start rolling in before we know it! Now I have a new way to fix it--and it looks delicious. I enjoyed learning some of the nutritional value of zucchini. Thanks for joining us at #BloggingGrandmothersLinkParty!
Amanda Mason
I love zucchini and knew they were good for me but no idea they were that good for me!! Such great info in this post! I'm always looking for new side dishes so I'll be making these for sure!
Analida Braeger
These look so simple and delicious, for someone who has a lot of zucchini growing we need more options to use it up . Thanks for sharing 🙂
Kelly Anthony
This is the perfect recipe when we have so much zucchini from our garden that we don't know what to do with it. I love the parmesan and breadcrumbs that makes this vegetable so tasty.
Tammy
Your stuffed zucchini looks and sounds fantastic, Marisa! Such a delightful summertime dish to make...I can't wait to give it a try.
Rebecca Blackwell
These look like a delicious way to use up the crazy amount of zucchini I always have from my garden every year! And, this recipe looks like the perfect "guideline" - adding whatever else we have on hand. Thank you so much for sharing!
Marisa Franca
Thank you, Rebecca!! Even better yet, if you have guests coming you can make up a lot of those little zucchini. Everyone loves them.
Michelle
This is such a great way of using up a glut of courgettes! I love how simple yet delicious these are, yum!
Danielle
Zucchini + garlic = healthy & delicious. Simple as that. Great recipe that I have tried so many times. No doubt it is such a great crowd pleaser!
Leslie
I can't eat enough zucchini in the summertime. This recipe looks divine! Thanks for sharing!
Lori | The Kitchen Whisperer
One of my favorite thing about summertime is the abundance of fresh fruits and veggies like zucchini. Stuffed Zucchini boats are such a family favorite and so incredibly easy! Zucchini is one of those things where we plant one plant and end up with a bajillion zucchini! LOL Always looking for great new recipes like this!
Elaine Benoit
I used to live next to great neighbors with a garden and I got a lot of their zucchinis. Alas, not anymore. I love stuffed zucchini and your recipe looks both easy and delicious!!
Paula Montenegro
Great way to use extra zucchini, which, I completely agree, multiply overnight! You love the first ones and suddenly are overflowing with them. Thanks for this idea!
Jacquelyn Hastert
I will be having an overkill of zucchini and this is a great way to use them up. I love that you added some crunch with the breadcrumbs.
Jenni LeBaron
We opted to not do zucchini in our garden this year and did double the cucumber in hopes that we could trade for some zucchini with friends that have too much - because zucchini crops produce so much! I love to use them in a lot of dishes year-round, but these roasted zucchini boats look particularly delicious! I love that they are stuffed with so many great fresh herbs and the breadcrumbs give them a bit of crunchy bite! YUM all around!
Dwane Fresh
Would like to make this a keepsake recipe.
Susie
Hi MARISA, We always enjoy zucchini for a side dish, especially, when zucchini is in season. Good minds must think alike....We had zucchini boats for dinner a couple of weeks ago. We also, like zucchini with stew cherry tomatoes, spices, zucchini and bread cubes during cooler months.
Dee | Grammy's Grid
YUM! Looks good. Pinned ♥
Jovina Coughlin
One of my favorite vegetables. So many delicious dishes can be made with zucchini.
Amanda
You're taking me back to my grandpa's garden with this delicious-looking recipe! He used to grow his own zucchini (and tomatoes) and one of the ways my grandmother (Nanny) used to prepare them was by stuffing. Such a simple and delicious way to enjoy zucchini. A warm and nostalgic taste of summer for me! Will definitely be making this soon!
Marisa Franca
Hello, Amanda! Certain dishes do bring back memories, don't they? I love the idea of remembering precious times we spent with loved ones.
Amy
Such a tasty, wonderful side dish for the summer! It's so amazing how much zucchini one plant can produce and this is a great way to use it! I love the addition of basil in the stuffing!
Marisa Franca
Thank you, Amy! It's a great company side because you can prepare it ahead of time.
Donna
Ooh yum, these sound amazing! I am one of those neighbors 'getting rid' of my bounty every summer 🙂 I am hopeless at keeping up with my zucchini, they grow so fast!! This is a great recipe to have in my repertoire!
Tina
Oh this is a great 'back pocket recipe'. I love this idea for using up zucchini, it's easy and fast. I haven't tried this before and i love zucchini. Thanks for sharing this!
Marisa Franca
Hi, Tina! You'll love the recipe -- so easy and can prepare it ahead.
Dana
Oh my goodness. I've never been as inclined to make zucchini boats as I am right in this moment. These sound unreal! I just can't turn down garlicky + cheesy carbs. It's impossible. These would make for a great veg side for summer grilling.
Marisa Franca
Hi, Dana! They are great tasting and easy to prepare ahead and then bake.
Carmy @ carmyy.com
We're on the same boat! Our neighbour grows zucchini and sometimes a zillion seems to pop up overnight and that's how we end up with a ton of zucchini ourselves. I usually spiralize my zucchini so I'll have to try roasting it next time around.
Marisa Franca
Hello, Carmy!! It is a wonderful way to use all those veggies. Our family loves this recipe.
Sarah
I haven't tried growing zucchini yet, but I almost always get "gifted" a ton of it in the summer! What a great idea to make little cheesy boats out of it!! I love roasted veggies- this made me so hungry!
Marisa Franca
Hi, Sarah! Why grow them when you have such generous gardeners around you.
Kathy McDaniel
Zucchini is so plentiful that I can see this recipe becoming one I put on rotation often. I love that crunchy golden topping. It definitely takes it to the next level of delicious.
Gloria
YES....zucchini season is approaching. You can never have too many recipes....especially if you grow them in your garden. This recipe sounds delicious and the perfect way to enjoy them. These would work as a great side dish...or even an appetizer.
Jeannie
These look delicious! I will be trying these soon!
Jeannie
Marisa Franca
Thank you, Jeannie! Let me know how you like them.
Sasha @ Eat Love Eat
Courgette is so under rated, what a healthy dinner option 🙂
Marisa Franca
Thank you, Sasha! Last night we had them as stuffing in tomatoes. Delish!! 🙂
Marisa Franca
Hi, Ashley! I thought that was a win-win too. Have a large gathering and get most of it done ahead.
Marisa Franca
Ciao, Will! You're welcome. If it's one thing I do enjoy, other than cooking, is sharing recipes we love.
Marisa Franca
Hi, Jennifer! You sure could eat them as a main dish -- add some cheese for the protein. YUM!
Marisa Franca
Hi, Daniela! Isn't it great when we find something our kids love and is good for them? This recipe is a keeper!
Marisa Franca
I was really surprised at all the health benefits. I knew as a veggie it was good for us but I didn't realize how much. 🙂 And you are most welcome for the recipe.
Marisa Franca
Hi, Molly! I'm anxious to make it again, it was that easy and good.
Marisa Franca
Hi, Christine! The recipe is just right for warmer weather, very light but oh so tasty!
Marisa Franca
Thank you, Swathi. This is just the type of recipe kids love. 🙂
Marisa Franca
You are absolutely right, Byron. It is Ina's recipe. I gave her credit in the post and the recipe itself. I love her recipes. They are very simple but so delicious. I can't wait to make more of her recipes.
RossC
My goodness... I haven't made these in ages.. My daughter (now has grandchildren of her own) used to request these during growing season.. I am sending this to her... :O)
Marisa Franca
Hi, Ross! Thank you for sharing the recipe with your daughter. The nice part about making the zucchini you can make it for one or more. I like that it doesn't take much - those ingredients I always have on hand.
Meg | Meg is Well
I first learned all the different ways you can use zucchini because I worked in an area where a lot of people had small farms or large gardens. I would come home everyday with a box of zucchini or squash and had to figure out how to use them all. I would love these boats for dinner!
Marisa Franca
Hello, Meg! Well, lucky you with a box of squash. Since learning about their nutritional value we will be including them more in our meals.
Ciao Chow Linda
I didn't know zucchini had all those health benefits. I love Ina's recipes and I look forward to growing my own zucchini this summer so I can make this.
Marisa Franca
That's great that you'll be able to grow your own zucchini. If you get too much I can always run over and take the burden off your shoulders. 🙂 Buon fine settimana, Linda.
Marisa Franca
Hi, Amy! You won't be disappointed in roasting them. In fact, I've sprinkled some mozzarella cheese in the boat along with some grape tomatoes.
Marisa Franca
Thank you, Veena. The breadcrumbs do add that special something making it extra tasty!
Jean | DelightfulRepast.com
Marisa, this sounds wonderful. Especially as a colorful and nutritious side dish for a large group. Must try it soon.
Marisa Franca
Thank you, Jean! I'm looking forward to making this again - especially since I saw all the nutritious value of it. At my age I can use all the help I can get. 😉