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.This makes enough stuffing for 2 pounds of zucchini.
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.
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.