Mushroom-Stuffed Zucchini with Parmesan Panko Topping
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Mushroom-Stuffed Zucchini with Parmesan Panko Topping
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3 zucchini cut in half lengthwise, center spooned out
- 1 tbsp butter or olive oil
- 8 oz cremini mushrooms sliced
- ½ yellow onion diced
- 3 garlic minced, small cloves
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- basil chopped, fresh
- 4 tbsp Parmesan Cheese shredded (divided)
- 3 tbsp panko bread crumbs Italian seasoned
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with foil.
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and mushrooms to the skillet and cook until tender, about 4-5 minutes.
- Add the minced garlic, sea salt, and freshly cracked pepper, to taste, then stir constantly for 1 minute. Remove from heat and let cool.
- Cut the zucchini in half lengthwise, then slightly scoop out the filling down the center of the zucchini.
- Add three tablespoons of Parmesan cheese to the mushroom mixture, add the chopped basil, and mix well.
- Spoon the mushroom mixture down the center of the zucchini. Mix the remaining tablespoon of Parmesan cheese with the panko crumbs.
- Sprinkle the top of each zucchini boat with the panko crumbs.
- Bake in the oven for 25 minutes or until golden brown. Remove from the oven and serve immediately. Enjoy.
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