Baked Zucchini with Mushrooms
Elevate your weeknight dinners with this irresistible Baked Zucchini with Mushrooms recipe—perfect for healthy eaters and comfort food lovers alike! Tender zucchini boats are stuffed with a savory medley of sautéed cremini mushrooms, onions, garlic, and fresh parsley, then topped with a crispy, cheesy breadcrumb mix featuring Parmesan. This easy, vegetarian dish is baked to golden perfection with a drizzle of olive oil, delivering a harmonious blend of textures and flavors in every bite. Ready in just 45 minutes, it’s an ideal choice for a quick, satisfying main course or a flavorful side dish that pairs beautifully with roasted proteins or a crisp salad. Packed with fresh ingredients and bursting with umami goodness, this baked zucchini dish is as wholesome as it is delicious!
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Recipe Information
Ingredients
- 4 medium zucchini
- 200 grams cremini mushrooms
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 50 grams breadcrumbs
- 50 grams Parmesan cheese
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Cut the zucchinis in half lengthwise, then use a spoon to scoop out the seeds and some of the flesh to create a boat-like cavity. Set the scooped flesh aside and place the hollowed zucchini halves on the prepared baking sheet.
Finely chop the reserved zucchini flesh, cremini mushrooms, onion, garlic, and parsley.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté for 2–3 minutes until fragrant.
Add the chopped mushrooms and zucchini flesh to the skillet, and cook for an additional 5–7 minutes, stirring occasionally, until the mixture is softened and most of the moisture has evaporated. Season with salt and black pepper.
Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, and parsley until well combined.
Spoon the mushroom mixture evenly into the zucchini halves, pressing it down gently to fill each cavity completely.
Drizzle the remaining tablespoon of olive oil over the stuffed zucchinis.
Bake in the preheated oven for 25–30 minutes, or until the zucchinis are tender and the tops are golden-brown.
Remove from the oven and allow to cool slightly before serving. Enjoy your delicious Baked Zucchini with Mushrooms!
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 9782 mg | 425% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 69.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 682 mg | 52% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2941 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
