Zucchini Stuffed with Herbs
Elevate your summer vegetables with this irresistible recipe for *Zucchini Stuffed with Herbs*! Juicy zucchini is hollowed out and filled with a savory blend of fresh parsley, basil, and thyme, combined with garlic, golden breadcrumbs, and a touch of zesty lemon for a burst of flavor in every bite. Topped with grated Parmesan, the filling bakes into a perfectly crisp and cheesy layer, while the zucchini boats become tender and caramelized in the oven. This easy-to-make dish is ideal as a light vegetarian entrée or a stunning side dish for dinner parties. Ready in just 40 minutes, it’s a wholesome way to highlight fresh seasonal produce. Perfect for those seeking a flavorful, herb-forward recipe that’s both simple and satisfying!
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Recipe Information
Ingredients
- 4 pieces medium zucchini
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon fresh thyme leaves
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis thoroughly and slice them in half lengthwise.
Using a spoon, carefully scoop out the center of each zucchini half, creating a hollow boat shape. Reserve the scooped-out zucchini flesh and finely chop it.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped zucchini flesh, parsley, basil, thyme, and lemon zest. Cook for 2-3 minutes until softened.
Remove the skillet from the heat and stir in the breadcrumbs, grated Parmesan cheese, salt, and black pepper. Mix well to combine.
Brush the hollowed-out zucchini halves with the remaining 1 tablespoon of olive oil and arrange them on a baking dish.
Fill each zucchini half generously with the prepared herb and breadcrumb mixture, pressing it down lightly to pack the filling.
Bake the stuffed zucchinis in the preheated oven for 20-25 minutes, or until the zucchini is tender and the tops are golden brown.
Remove from the oven, let cool slightly, and serve warm. Enjoy your Zucchini Stuffed with Herbs!
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 4286 mg | 186% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 27.3 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1126 mg | 87% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2168 mg | 46% | |
*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.
