4.6 from 15 votes
Vegetarian Stuffed Zucchini with Parmesan Panko
A vegetarian stuffed zucchini recipe with artichokes, sun-dried tomatoes, and a crispy Parmesan cheese and panko topping.
Prep Time
1 hr
Cook Time
35 mins
Total Time
1 hr 35 mins
Servings:
4
servings
Calories:
259 kcal
Course:
Side Dish, Main Course
Cuisine:
Mediterranean, American
Ingredients
- 4 medium zucchini
- ½ tsp salt divided
- ¼ tsp black pepper divided
- 1 tbsp olive oil
- 1 tbsp butter unsalted
- 1 cup onion finely chopped
- ⅓ cup artichoke hearts marinated and jarred, chopped
- ¼ cup sun-dried tomatoes chopped
- 1 tbsp thyme chopped, fresh
- 3 garlic minced, cloves
- 3 tbsp white wine dry
- ½ cup panko breadcrumbs
- 6 tbsp Parmesan Cheese grated, divided
- ¼ cup flat-leaf parsley chopped, fresh
- 3 tbsp pine nuts toasted
- 2 tbsp basil chopped, fresh
- 2 tsp lemon rind finely grated
- cooking spray or olive oil mister
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 259
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.