Vegetarian Stuffed Zucchini with Parmesan Panko

Name: Vegetarian Stuffed Zucchini with Parmesan Panko
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 4 medium zucchini; ½ tsp salt; ¼ tsp black pepper; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 cup onion; ⅓ cup artichoke hearts; ¼ cup sun-dried tomatoes; 1 tbsp fresh thyme; 3 garlic cloves; 3 tbsp dry white wine; ½ cup panko breadcrumbs; 6 tbsp Parmesan Cheese; ¼ cup fresh flat-leaf parsley; 3 tbsp pine nuts; 2 tbsp fresh basil; 2 tsp lemon rind; cooking spray or olive oil mister

User Reviews

4.6

15 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 35 mins
Servings
4 servings
Calories
259 kcal
Course
Side Dish, Main Course
Cuisine
Mediterranean, American

Vegetarian Stuffed Zucchini with Parmesan Panko

Omar Parker

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A vegetarian stuffed zucchini recipe with artichokes, sun-dried tomatoes, and a crispy Parmesan cheese and panko topping.

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Ingredients

Servings

4 medium zucchini
½ tsp salt divided
¼ tsp black pepper divided
1 tbsp olive oil
1 tbsp unsalted butter
1 cup onion finely chopped
⅓ cup artichoke hearts marinated and jarred, chopped
¼ cup sun-dried tomatoes chopped
1 tbsp fresh thyme chopped
3 garlic cloves minced
3 tbsp dry white wine
½ cup panko breadcrumbs
6 tbsp Parmesan Cheese grated, divided
¼ cup fresh flat-leaf parsley chopped
3 tbsp pine nuts toasted
2 tbsp fresh basil chopped
2 tsp lemon rind finely grated
cooking spray or olive oil mister

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Instructions

Preheat oven to 350°.
Cut zucchini in half lengthwise. Scoop out pulp, leaving a ¼-inch-thick shell. Chop pulp and set aside. Place zucchini halves, cut sides up, on a baking sheet lined with parchment paper; sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper.
Heat oil and butter in a large skillet over medium heat. Add zucchini pulp and onion. Saute for 5 minutes, or until softened. Add remaining salt and pepper, artichoke hearts, sun-dried tomatoes, thyme, and garlic; cook 45 seconds. Add wine and cook until liquid almost evaporates, about 2 minutes. Remove from heat.
In a large bowl, combine vegetable mixture, ¼ c. of panko, ¼ c. of Parmesan, parsley, pine nuts, basil, and lemon rind. Stir until combined. Divide mixture evenly into zucchini shells. Top with remaining panko and cheese. Spray tops of zucchini with cooking spray.
Bake at 350 degrees for 30 minutes. Turn on broiler and heat for an additional 5 minutes, or until breadcrumbs are golden brown.

Nutrition Information

Show Details

Calories 259kcal (13%) Carbohydrates 24g (8%) Protein 9g (18%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 13mg (4%) Sodium 657mg (27%) Potassium 928mg (27%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 1054IU (21%) Vitamin C 51mg (57%) Calcium 174mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 259 kcal

% Daily Value*

Calories	259kcal	13%
Carbohydrates	24g	8%
Protein	9g	18%
Fat	15g	23%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	13mg	4%
Sodium	657mg	27%
Potassium	928mg	20%
Fiber	5g	20%
Sugar	11g	22%
Vitamin A	1054IU	21%
Vitamin C	51mg	57%
Calcium	174mg	17%
Iron	3mg	17%