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.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Appetizer, side, vegetable
Cuisine: American, Italian
Servings: 4 servings
Calories: 143kcal
- 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.
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
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