Baked Stuffed Zucchini
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
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Zucchini halves are hollowed out and filled with a savory mixture of sautéed onion, garlic, bread crumbs, Parmesan, and herbs, then baked until tender. A delicious way to enjoy summer squash.
Ingredients
- 4 medium zucchini (about 1½ pounds)
- 2 tablespoons butter
- ¼ cup finely chopped onion
- 2 garlic cloves, minced
- ½ cup dry or fresh bread crumbs
- ½ cup grated Parmesan (2 ounces)
- ¼ cup finely chopped parsley, basil, tarragon, or a combination
- 1 large egg, beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Grated Parmesan
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 medium zucchini (about 1½ pounds)
- 2 tablespoons butter
- ¼ cup finely chopped onion
- 2 garlic cloves, minced
- ½ cup dry or fresh bread crumbs
- ½ cup grated Parmesan (2 ounces)
- ¼ cup finely chopped parsley, basil, tarragon, or a combination
- 1 large egg, beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Grated Parmesan
Let's Cook
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Step 1.
Preheat the oven to 400°F. Halve lengthwise: 4 medium zucchini (about 1½ pounds)
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Step 2.
Scoop the pulp into a kitchen towel, leaving ½-inch-thick shells. Squeeze the moisture from the pulp and set aside.
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Step 3.
Melt in a small skillet over medium-high heat: 2 tablespoons butter
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Step 4.
Add and cook, stirring, until golden, about 7 minutes: ¼ cup finely chopped onion
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Step 5.
Reduce the heat to medium and add the squash pulp along with: 2 garlic cloves, minced
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Step 6.
Cook, stirring, for another 2 minutes. Transfer the mixture to a bowl and add: ½ cup dry or fresh bread crumbs; ½ cup grated Parmesan (2 ounces); ¼ cup finely chopped parsley, basil, tarragon, or a combination; 1 large egg, beaten; ½ teaspoon salt; ¼ teaspoon black pepper
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Step 7.
Mix the filling well and spoon it into the hollowed-out zucchini. Place in a baking dish and sprinkle the tops with: Grated Parmesan
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Step 8.
Bake until tender, 20 to 25 minutes, depending on their size.
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