How To Make Crispy Stuffed Zucchini
Fresh zucchinis are filled with cheese, breadcrumbs, and butter to create a stuffed zucchini that is crispy and absolutely tasty.
Serves:
Ingredients
- 4zucchini,large, halved lengthwise
- ⅔cupPanko Breadcrumbs
- ½cupParmesan cheese,fresh grated
- ¼cupparsley,finely chopped
- 4garlic cloves,minced
- ¼cupbutter,melted
- salt and pepper
Instructions
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Preheat oven to 400 degrees F. Spray a baking tray or sheet with non-stick cooking oil spray.
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Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
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Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl.
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Pour in the melted butter, season with ¾ teaspoon of salt and ⅓ teaspoon of pepper (or to taste). Mix the ingredients together for about 40 seconds or until the breadcrumbs absorb the butter.
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Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
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Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through.
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Broil for a further 5 minutes on medium heat to crisp the topping.
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Garnish with parsley and serve as a side accompaniment to any main dish.
Nutrition
- Calories: 250.58kcal
- Fat: 17.32g
- Saturated Fat: 10.52g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.42g
- Polyunsaturated Fat: 0.74g
- Carbohydrates: 15.40g
- Fiber: 2.65g
- Sugar: 5.44g
- Protein: 10.47g
- Cholesterol: 43.14mg
- Sodium: 572.68mg
- Calcium: 288.00mg
- Potassium: 574.72mg
- Iron: 1.35mg
- Vitamin A: 171.11µg
- Vitamin C: 41.01mg
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