Parmesan roasted zucchini on a baking sheet.
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Parmesan Roasted Zucchini

Parmesan Roasted Zucchini stuffed with cheesy breadcrumbs is simply delicious. It’s buttery, sweetened only by the onions, flavored with garlic, and given a great texture from the breadcrumbs. Perfect as a side or a light meal. This makes enough stuffing for 2 pounds of zucchini.
Course Side
Cuisine Italian
Keyword Roasted Zucchini, zucchini
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author https://www.instagram.com/thegeneticchef/

Ingredients

  • 2 pounds zucchini* 1 large, 2 - 3 medium, or about 3 - 4 small
  • Extra virgin oil for drizzling
  • 4 tablespoons butter**
  • 1 onion diced (medium in size - about 1 cup)
  • 4 garlic cloves minced
  • 1 cup breadcrumbs panko for extra crunch
  • 1/2 cup mozzarella shredded
  • 1/2 cup grated Parmesan cheese 1 ounce
  • 1/4 cup parsley finely chopped
  • Kosher salt
  • 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 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 minutes or until the breadcrumbs are crispy and golden.

Notes

This is enough stuffing for 2 pounds of zucchini.
*If you use smaller sized zucchini that’s about 8 inches long, use the lower end of the initial roasting time - about 10 minutes - because you don’t want them too soft. If using medium/large sized that’s about 10 - 12 inches, roast for about 12 minutes. If using large ones like I do from my garden - 12+ inches, roast for about 15 minutes.
**You can use olive oil in place of butter.