Stuffed Zucchini with Breadcrumbs and Parmesan - Tastes like Little Caesar's Breadsticks!
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Yield: 6 zucchini boats
The BEST side dish to any meal! This Breaded Parmesan Stuffed Zucchini is simple to make and beyond tasty.
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Ingredients
- 3 medium-sized zucchini halved lengthwise
- ½ cup parmesan cheese freshly grated from a block
- ⅔ cup gluten-free breadcrumbs (or regular) (I used 4C Crumbs)
- 1 teaspoon dried parsley
- ½ tsp Italian Seasonings
- 2 teaspoon minced garlic (or 4 cloves minced)
- ¼ cup melted butter
- salt and pepper to taste
Instructions
- Preheat the oven to 400 F.
- Grate the Parmesan cheese & set aside.
- Wash the zucchini, chop in half length-wise, and lay face up on a baking sheet. Optional: You can scoop out a little bit of the seeds if you want a zucchini boat 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, minced garlic, parsley, Italian seasonings, and salt & pepper. Melt butter in the microwave and pour over the breadcrumb mixture. Stir until the breadcrumbs start to clump and the butter is evenly distributed.
- Spoon the breadcrumbs evenly over top of each zucchini half.
- Bake until the zucchini are golden brown and fork-tender, about 20-25 minutes. If your zucchini cooks before the topping has browned, set the oven to a low broil for 2-5 minutes until golden.
- Serve alongside your main course.
Notes
Zucchini Boats need to be stored in the refrigerator and are best eaten within 2 to 3 days.
To reheat: Heat oven to 350 F, and warm the zucchini boats for 7-10 minutes. You can also set the broiler to Low to crisp up the breadcrumbs.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!