Zucchini Deluxe
Indulge in the irresistible flavors of Zucchini Deluxe, a mouthwatering baked zucchini recipe that combines creamy, cheesy goodness with a satisfyingly crisp breadcrumb topping. Perfect for a side dish or light main course, this dish starts with tender zucchini boats stuffed with a decadent blend of cream cheese, parmesan, garlic, and Italian seasoning. A buttery panko breadcrumb layer adds a delightful crunch, while a sprinkle of fresh parsley provides a burst of color and freshness. Quick to prepare and baked to golden perfection, Zucchini Deluxe offers an ideal way to elevate humble zucchini into a gourmet experience. Whether you’re entertaining guests or simply craving a comforting yet healthy dish, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium onion
- 4 ounces cream cheese
- 1 cup parmesan cheese
- 1 teaspoon italian seasoning
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 2 tablespoons butter
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish and set aside.
Wash the zucchinis thoroughly, then slice them lengthwise into thin halves. Use a spoon to gently scoop out the seeds, creating a hollow center for stuffing. Set the zucchini halves aside.
Mince the garlic and finely chop the onion.
In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
Reduce the heat to low and stir in the cream cheese until melted and combined with the sautéed onion and garlic.
Add parmesan cheese, Italian seasoning, salt, and black pepper to the skillet. Stir until the mixture is smooth and creamy. Remove from heat.
Place the hollowed-out zucchinis in the baking dish, cut side up. Spoon the prepared cheese mixture into the hollowed sections of each zucchini.
In a small bowl, mix together the panko breadcrumbs and melted butter. Sprinkle this mixture evenly over the stuffed zucchinis.
Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the breadcrumb topping is golden brown.
Remove from oven and garnish with freshly chopped parsley. Serve warm as a side dish or light main course.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 9963 mg | 433% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 67.9 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1214 mg | 93% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2213 mg | 47% | |
*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.
