Crispy Stuffed Zucchini
User Reviews
5
Crispy Stuffed Zucchini
Description
The Crispy Stuffed Zucchini recipe involves halving the zucchinis lengthwise and arranging them cut side up on a baking sheet. A mixture of panko breadcrumbs, fresh grated Parmesan cheese, finely chopped parsley, and minced garlic is combined with melted butter and seasoned with salt and black pepper. This mixture is spooned over the zucchini halves to form a thick, even layer.
Baking in a 400°F oven cooks the zucchini until tender and develops a golden crust in about 20 minutes. To enhance the crispness, the dish is then broiled briefly for 5 minutes, ensuring the topping becomes deeply browned and crunchy. This cooking method preserves the zucchini’s moisture while providing a flavorful, textural topping with cheese and herbs.
Served as a side dish, the Crispy Stuffed Zucchini pairs well with a variety of main courses, adding a textured vegetable option. Its combination of buttery breadcrumb crust and tender squash makes it a pleasing addition to a meal.
Use an oven timer to prevent the zucchini from becoming soggy or overcooked.
Ingredients
- 4 large zucchini halved lengthwise
- ⅔ cup panko breadcrumbs
- ½ cup Parmesan Cheese fresh grated
- ¼ cup parsley finely chopped
- 4 cloves garlic minced
- ¼ cup butter melted
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray.
- Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
- Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl.
- Pour in the melted butter, season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
- Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
- Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through.
- Broil for a further 5 minutes on medium heat to crisp the topping.
- Garnish with parsley and serve as a side accompaniment to any main dish.
Notes
- Set a timer to avoid overcooking and soggy zucchini halves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 39mg | 13% |
| Sodium | 403mg | 17% |
| Potassium | 911mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1.414IU | 0% |
| Vitamin C | 64mg | 71% |
| Calcium | 232mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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