Crispy Stuffed Zucchini are so easy to make! One of THE best ways to enjoy zucchini!
Crispy and crunchy, this Stuffed Zucchini is the perfect side dish OR snack! Fresh zucchini is topped with breadcrumbs, parmesan, garlic and herbs. Mixed with melted butter, this is the perfect oven baked Zucchini recipe to make!
Tender crisp with every mouth-watering bite.
ZUCCHINI
Where did this Crispy Parmesan Zucchini come from? From having way too many zucchini in the house. With this Crispy Garlic Parmesan Salmon going crazy on Facebook, I thought, what would happen if I used zucchini? Well, it came out better than expected!
ZUCCHINI RECIPES
Zucchini is one of our favourite veggies. Normally, we love to use it as a low carb option to pasta recipes, like Zucchini Carbonara or Spinach And Ricotta Zucchini Cannelloni). Or in sweet recipes like Low Carb Zucchini Brownies.
Trying so many zucchini recipes over the years, this one is so quick easy to make filled with so much flavour, it’s our favourite! Forget baking zucchini in oil and salt…you NEED to try this!
HOW TO BAKE ZUCCHINI
The best way to avoid over cooking your zucchini is to set an oven timer. Over cooked Zucchini can be soggy and unpleasant to eat.
For this recipe, you are going to first bake your Zucchini at a high heat for 20 minutes, then broil (or grill) for an additional 5 minutes to get that irresistible golden and buttery crumb to crisp up nicely.
HELPFUL TIPS:
- The larger the zucchini, the better!
- I used Panko for a crispier topping, but you can use normal breadcrumbs
- Fresh grated Parmesan tastes incredible in this recipe
Stuffed, oven baked zucchini is an easy, delicious recipe. A popular reader favourite and perfect for any occasion.
The bonus? You may have everything you need in your kitchen to make them! Loaded with incredible, buttery flavour and addictive to the extreme!
Need more crispy side dishes? Try these recipes!
Garlic Parmesan Roasted Carrots Recipe
Crispy Asparagus with Garlic Butter
Crispy Smashed Potatoes
Crispy Stuffed Zucchini
Ingredients
- 4 large zucchini halved lengthwise
- 2/3 cup panko breadcrumbs
- 1/2 cup fresh grated parmesan cheese
- ¼ cup finely chopped parsley
- 4 cloves garlic , minced
- 1/4 cup melted butter
- Salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray.
- Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
- Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl.
- Pour in the melted butter, season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
- Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
- Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through.
- Broil for a further 5 minutes on medium heat to crisp the topping.
- Garnish with parsley and serve as a side accompaniment to any main dish.
Mindy Mcjunkin says
Okay, I made this last night. OMG, this was delicious!! One of my favorite recipes you have posted. I was so fresh, didn’t get gooey(still had a slight crunch), and the topping was delicious. Will definitely be making again. I could just make a meal out of this. Thanks so much!! I’m definitely a hardcore fan of yours.
Mary says
Someone may have said this already, but I made a low carb/keto version with almond flour instead of bread crumbs. Equally yummy and guilt free! 🙂
Paul Melgoza says
I made these last night as a side dish for NY strip steaks, and they were awesome. I even somehow managed to forget the garlic until it was well too late, and they were still amazing. Garlic would have put this dish over the top! Kudos!!!
Erin Esbeck says
Just made these with unblanched almond flour rather than panko. Delish, but not crispy. I added some Tony C’s & onion powder & garlic salt, and I hit ’em with some sharp cheddar before the quick broil at the end. Great flavor, but not crispy.
Katie says
Wow, so you completely changed a key part of the recipe and are now complaining about it not coming out? Moron.
Geri says
We don’t need nasty…. and name calling is completely uncalled for…
karmytrumpateer says
Wow! She still gave it 5 stars.
CLO says
Panko is what makes it crispy. Flour won’t do that.
Lyn says
This was very good indeed, but also very rich because of the butter. Not sure if you can substitute with olive oil…..but my husband would not be happy!
Karina says
Lol Lyn! You could substitute it, yes! I just can’t guarantee the flavour would be the same 🙂 Thank you so much for sharing your feedback!
Laura Voorhies says
LOVE your recipes!! Quick question on this one: in order to reduce the saturated fat, could you sub extra-virgin olive oil for the butter?
shannon fowler says
We love zucchini, but we haven’t done this before. I can’t wait to try it.
Elaine Streck says
I’m on a low carb diet… Can you eliminate the bread crumbs and use almond flour or nuts instead?
Karina says
HI Elaine, I haven’t personally tried it myself with almond flour or nuts, but you can certainly give it a try and see how you go 🙂
Trista says
Try using crushed pork rinds. Either plain or flavored. I’ve done that before with stuffed zucchini, gives you that crispy flavor, Also, if you use the canned Parmesan cheese instead of fresh that helps make it more crispy.
Jana says
Can you use eggplant in place of the zucchini?
Miriam says
These look so yummy! I don’t think I could ever serve them at a meal because I’d be eating them right out of the oven!
Ruth Brueshaber says
I have been trying new things from your recipes. I want you to know I have never been let down. I love flavor and every recipe I’ve tried has had it. I try at least 3 new recipes a week. I love everything so far.