You'll love my Baked Stuffed Zucchini recipe with its mix of onion, tomato, breadcrumbs, and Parmesan cheese baked in tender fresh zucchini.
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 2servings
Ingredients
2medium zucchini
1tablespoonbutter
1tablespoonolive oilplus more for drizzling
2green onionschopped
2Roma tomatoes
salt and black pepper
½cupbread crumbs
½cupParmesan cheeseplus more for topping
Instructions
Preheat the oven to 350. Prepare a small baking dish with oil, butter, or cooking spray.
Wash the zucchini well and cut it in half lengthwise. Microwave for 2-3 minutes. (This softens it slightly and makes it easier to remove the interior.)
Remove from the microwave and cool briefly.
Score ¼” in from the edge with a sharp knife. Using a spoon, scoop out the zucchini flesh with a spoon. Reserve the removed zucchini and zucchini shells for later.
Melt butter and olive oil in a large skillet over medium-high heat. Add the green onions and cook for 2-3 minutes or until slightly softened.
To the skillet with the sauteed onions, add the reserved zucchini, diced tomato, salt, pepper, bread crumbs, and Parmesan cheese. Stir well to combine. Remove the pan from the heat.
Fill the reserved zucchini shells with the mixture. Place in the prepared baking pan and sprinkle more parmesan cheese on top. Drizzle with additional olive oil.
Bake at 350 for approximately 20 minutes or until tender.
Notes
The zucchini is done when it feels tender when pierced with a sharp knife, the stuffing is heated through, and the top is beautifully browned.
Store any leftovers in a tightly closed container in the refrigerator. Reheat in the microwave or oven.