Oh boy. Breaded Parmesan Stuffed Zucchini is about to rock your world.
No kidding, the breading on these guys smells and tastes incredibly similar to Little Caesars breadsticks. My fiancée and I literally pluck the pan clean of any fallen breadcrumbs when I make these. If you’re a big fan of zucchini, you may have just found your next victim.Jump to Recipe
What makes Breaded Parmesan Stuffed Zucchini so good?
- Freshly grated parmesan cheese. Seriously folks, don’t skimp on this. The flavor of fresh parmesan is SO much better than its cousin that comes in the green plastic bottle. It has a rich, nutty taste.
- Perfectly baked zucchini. Opt for medium-sized zucchinis that are of similar thickness and shape so they all cook at the same time. You’re aiming for fork-tender, but not mushy. Tip: Your zucchini should still be a vibrant green once cooked. If it’s looking army green, that’s a sign it has been overcooked.
- Minced garlic.
- Melted butter.
- Italian Seasonings & Parsley. If you want to add fresh herbs here, even better!
- Crispy gluten-free breadcrumbs. Tip: If you don’t have to eat gluten-free, sub out gf breadcrumbs for your regular brand, or homemade.
How to make:
The best part about this side dish is that it is SO simple. It takes just a couple of steps and a little bit of baking. You can have this dish ready to pair with your main course in less than 30 minutes.
- Preheat oven to 400 F.
- Grate parmesan cheese & set aside.
- Wash zucchini, chop in half length-wise, and lay face up on a baking sheet. Optional: You may scoop out a little bit of the seeds if you want to have more of a zucchini bowl to fit the breadcrumbs into. However, if you’re a zucchini seed fan like me, you can leave the zucchini as is. The breadcrumb mixture will compact on the top and not much will fall off.
- In a medium-sized bowl, combine the breadcrumbs, parmesan cheese, garlic, parsley, Italian seasonings, and salt & pepper. Melt butter in the microwave and pour over breadcrumb mixture. Stir together until the breadcrumbs start to clump a little and the moisture is evenly distributed.
- Spoon breadcrumbs evenly over top of each zucchini half.
- Bake until golden brown in the oven and until zucchini have just become fork-tender, about 20-25 minutes. If your zucchini cooks before the topping has browned, set the oven to a low broil and watch 2-3 minutes.
- Serve with your main course.
If you like this recipe, check out more of my Summer favorites;
Breaded Parmesan Stuffed Zucchini
- 3 medium-sized zucchini - halved lengthwise (makes 6 servings)
- 1/2 cup parmesan cheese - freshly grated from a block
- 2/3 cup gluten-free breadcrumbs - (I used 4C Crumbs)
- 1 tsp dried parsley
- 1/2 tsp Italian Seasonings
- 2 tsp minced garlic - (or 4 cloves minced)
- 1/4 cup melted butter
- salt and pepper to taste
- Prep: Preheat oven to 400 F. Grease a cookie sheet with a little bit of butter or use a silicone mat. Grate parmesan cheese block and set aside.
- Wash zucchini and cut in half lengthwise. Lay face up on the cookie sheet. Optional: You may scoop some of the seeds out if you want a zucchini "bowl".
- In a medium-sized bowl, combine breadcrumbs, grated parmesan cheese, garlic, parsley, Italian Seasonings, and salt & pepper.
- Melt butter in the microwave. Pour into breadcrumb mixture and stir until mixture clumps a little and moisture is evenly combined. Spoon breadcrumb mixture into zucchini halves, pressing it so it compacts. Bake 20-25 minutes, or until zucchini has just become fork-tender and breadcrumbs are golden brown. You may broil an additional 2-3 minutes on low to encourage browning.
- Serve with any main course!