Crunchy Vegetable Stuffed Zucchini
Elevate your weeknight dinner with this delightful Crunchy Vegetable Stuffed Zucchini recipe! This vibrant dish transforms tender zucchini halves into edible “boats” brimming with a medley of sautéed vegetables like red bell peppers, mushrooms, carrots, and spinach. Topped with crisp panko breadcrumbs, savory Parmesan cheese, and aromatic Italian seasoning, every bite delivers a perfect balance of textures and flavors. Quick and easy to prepare, these stuffed zucchinis are baked to golden perfection, making them a nutritious vegetarian entrée or a stunning side dish. Garnished with fresh parsley, they’re as visually appealing as they are delicious. Perfect for those seeking healthy, crowd-pleasing recipes brimming with fresh produce and satisfying crunch!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 1 medium carrot, finely grated
- 2 cloves garlic cloves, minced
- 1 cup button mushrooms, finely chopped
- 2 cups spinach, roughly chopped
- 1 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the zucchinis in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh, leaving a thick shell to create zucchini 'boats.' Reserve the scooped flesh, finely chop it, and set aside.
Arrange the zucchini halves cut-side up on the prepared baking sheet. Brush them lightly with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 3-4 minutes until softened.
Stir in the grated carrot, minced garlic, and chopped mushrooms. Cook for another 3-4 minutes until the vegetables are softened and any moisture from the mushrooms has evaporated.
Add the reserved chopped zucchini flesh and the chopped spinach. Cook for 2-3 minutes, stirring often, until the spinach is wilted and well-incorporated. Remove the skillet from heat.
Stir in the panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and black pepper. Mix until the filling is evenly combined and has a slightly sticky texture. Taste and adjust seasonings as needed.
Spoon the vegetable mixture into the zucchini boats, mounding it slightly to create a generous filling. Sprinkle additional breadcrumbs and Parmesan cheese on top for extra crunch, if desired.
Bake the stuffed zucchinis for 15-18 minutes, or until the top is golden and crispy and the zucchinis are tender but still hold their shape.
Remove from the oven, garnish with chopped fresh parsley, and serve warm. Enjoy your crunchy vegetable stuffed zucchinis!
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 10655 mg | 463% | |
| Total Carbohydrate | 137.9 g | 50% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 76.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 573 mg | 44% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3924 mg | 83% | |
*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.
