Parmesan Roasted Zucchini is stuffed with sautéed onions, garlic, two cheeses, and buttery breadcrumbs. A delicious side or light meal for any day of the week.
Zucchini is one of my favorite vegetables. It has a mild flavor that’s delicious grilled with a simple drizzle of olive oil and a sprinkle of salt. It’s great stuffed, added in salads, used in a casserole, or made into a frittata. Basically, it’s good eats.
I use large zucchinis to make this dish because we tend to grow them large in the garden. The seeds need to be scraped out because we need to create a cavity for the stuffing. The larger the cavity, the more they’re filled with buttered, cheesy breadcrumbs. That’s where it’s at my friends.
For smaller sized zucchini that’s about 8 inches long (still above average…), use the lower end of the initial roasting time – about 10 minutes – because you don’t want them too soft…are we still talking about zucchini?
Anyway, for medium sized zucchini that’s about 10 – 12 inches in size, roast for about 12 minutes.
For large ones that are 12+ inches, roast for 15 minutes. Is it getting hot in here???
You can eat this as a meal served with a simple salad or as a side. Just make it and eat it. You’re gonna love this parmesan roasted zucchini. Oh yes you are.
Have an abundance of zucchini from your gardens? Put it to use by making some delicious dishes like my zucchini frittata or keep some grated in the freezer for making zucchini bread. If I’m feeling generous, I give a few away. I have to admit, it’s not often.
Try some of my other vegetable dishes:
- Grilled vegetables with feta and balsamic vinaigrette
- Simple silky smooth gazpacho
- Curry roasted cauliflower
- Roasted spiced sweet potato planks
- Silky smooth carrot puree
- Roasted asparagus with mozzarella
- Cauliflower pancakes
- Roasted Brussels sprouts with bacon
Life is too short for mediocre food.
Parmesan Roasted Zucchini
Print Recipe Pin RecipeIngredients
- 2 pounds zucchini* 1 large, 2 - 3 medium, or about 3 - 4 small
- 1 tablespoon lemon juice
- Extra virgin oil for drizzling
- 6 tablespoons butter**
- 1 sweet onion (I use Vidalia) diced (medium in size - about 1 cup)
- 4 garlic cloves minced
- 1 cup panko breadcrumbs
- 1/2 cup mozzarella shredded
- 1/2 cup grated Parmesan cheese 1 ounce
- 1/4 cup chopped parsley
- Kosher salt to taste
- 1/2 teaspoon pepper
Instructions
- Preheat oven 425 degrees.
- Slice the ends of the zucchini then slice each one in half lengthwise. Scoop out the seeds using a spoon creating a small channel for the stuffing. Set zucchini halves on a baking sheet. You can line a baking sheet with parchment or foil for easy cleanup if you wish.
- Drizzle with olive oil and lemon juice. Sprinkle evenly with a good pinch of salt. Place them cut side down and roast them for 10 - 15 minutes. See Notes.
Meanwhile, prepare the filling:
- In a skillet over medium high heat, melt the butter and saute the onions until softened, about 5 - 8 minutes. Season with a pinch of salt. Add garlic and cook until fragrant. Remove from heat.
- In a bowl, mix together the breadcrumbs, cheeses, and parsley. Add the onion mixture and toss until the crumbs are coated. Taste and season with additional salt and pepper.
- Set the roasted zucchini cut side up and spoon the mixture evenly into them.
- Bake for an additional 10 - 15 minutes or until the breadcrumbs are crispy and golden.
Notes
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