Roasted Stuffed Zucchini

roasted stuffed zucchini
roasted stuffed zucchini

Roasted Stuffed Zucchini

This delicious recipe Roasted Stuffed Zucchini, is adapted from Ina Garten’s “Parmesan Roasted Zucchini”. I made a few tweaks on my own, but only because I used what I had on hand. The outcome of these delicious courgettes was slammed with flavor that was so subtle, crunchy and flat out delicious! The moral of this recipe is, don’t be discouraged if you don’t have the exact ingredients. Substitute where needed if it makes sense. And, don’t be afraid to convert this recipe to a vegan one. Being a newly converted vegan myself, I’m making this dish like crazy. I’m just not using the cheese, and to my surprise, I don’t miss it at all.

When substituting, never limit yourself, and this recipe is a great example for simple substitutions. For example, Ina called for Parmesan cheese, panko bread crumbs, basil leaves and parsley. Well, I had on hand fresh spring onions, rosemary, and regular breadcrumbs. I just substituted, yet stuck to the required amount, and this was a seriously delicious dish. This is a perfect dish for warm summer days where you just want to grill, or cook light. This is also a great meal when accompanied with rice, lentils, or quinoa for example. So go on, get your Zucchini on.

Stuffed Zucchini

I think this is a recipe to keep close-as you’ll have so many uses for it. 
Enjoy!
Course Side Dish
Cuisine American
Keyword Vegetables
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 6 medium zucchini sliced and hollowed out
  • 1-2 cloves garlic minced
  • 2 TBS fresh herbs rosemary, parsley, etc
  • 1/2 cup cheese no cheese for the vegan version. you wont miss it.
  • 3/4 cup bread crumbs normal or panko
  • 1-2 TBS olive oil for drizzle
  • 1-2 TBS salt for skins in the first bake

Instructions

  • preheat oven to 200 degrees Celsius. 
    Wash and slice zucchini.  Slice in half (length wise), core out with a spoon
    sliced and carved out zucchinis
  • lay cored zucchini face down, drizzle with olive oil and salt and bake for about 12 minutes
    cored zucchini face down
  • begin to make your stuffing by combing all ingredients in a bowl
    filling for zucchini
  • take out baked zucchini
    baked zucchini face down
  • now, add your stuffing to each hollowed zucchini
    filled zucchini
  • bake for about 15 minutes, or until stuffing is golden
    roasted stuffed zucchini
  • serve alone or with a side dish.
    enjoy
    roasted stuffed zucchini served with rice
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