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Mushroom-Stuffed Zucchini with Parmesan Panko Topping

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Course: Side Dish
Cuisine: Italian

Ingredients

  • 3 zucchinis cut in half lengthwise, center spooned out
  • 1 tbsp butter or olive oil
  • 8 oz cremini mushrooms sliced
  • ½ yellow onion diced
  • 3 small cloves of Garlic minced
  • Sea Salt and Freshly Cracked Pepper to taste
  • fresh basil chopped
  • 4 tbsp Parmesan Cheese shredded (divided)
  • 3 tbsp Italian seasoned panko crumbs

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Line a baking sheet with foil.
  2. 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.
  3. Add the minced garlic, sea salt, and freshly cracked pepper, to taste, then stir constantly for 1 minute. Remove from heat and let cool.
  4. Cut the zucchini in half lengthwise, then slightly scoop out the filling down the center of the zucchini.
  5. Add three tablespoons of Parmesan cheese to the mushroom mixture, add the chopped basil, and mix well.
  6. Spoon the mushroom mixture down the center of the zucchini. Mix the remaining tablespoon of Parmesan cheese with the panko crumbs.
  7. Sprinkle the top of each zucchini boat with the panko crumbs.
  8. Bake in the oven for 25 minutes or until golden brown. Remove from the oven and serve immediately. Enjoy.