A vegetarian stuffed zucchini dish that's quick and easy for weeknight cooking.
- 2 medium zucchini
- 1 garlic clove, minced
- 1 egg, beaten
- 2 ounces Parmesan, shredded
- 1 cup fresh breadcrumbs
- ¾ teaspoon kosher salt
- ½ cup crushed tomatoes
- 1 lemon, zested and juiced
- ¼ cup chopped oregano
- ¼ cup chopped parsley
- ¼ cup toasted pepitas
- 2 tablespoons olive oil
Heat the oven/grill to 400 degrees.
Halve the zucchini lengthwise and scoop out some of the flesh, leaving enough to keep the squash intact yet deep enough to hold the stuffing. Place the zucchini shells in a pan or baking sheet. If the scooped-out flesh is watery, press it into a mesh sieve to drain. When drained, or if not watery to begin with, add it to a mixing bowl along with the garlic, egg, Parmesan, breadcrumbs, ¼ teaspoon of salt and the tomatoes.
In a small bowl, mix the lemon zest and juice, chopped herbs, pepitas, and another ¼ teaspoon of salt. Add half of this to the stuffing.
Drizzle one tablespoon of olive oil over the zucchini and sprinkle with the remaining ¼ teaspoon of salt. Divide the stuffing mixture among the four zucchini halves. Place in the oven or on the grill and bake for about 20 minutes until the zucchini are easily pierced with a knife. If you would like the stuffing to be browned and a little crispy, place the dish under the broiler for a couple of minutes.
Stir in another tablespoon of olive oil to the remaining herb and seed mixture. When the zucchini is cooked, spoon the mixture over top and serve.
- This could serve 2-4 people depending on how hungry you are and the size of your zucchini.
- Try not to use giant zucchini. Save those for bread or muffins. If your zucchini is too big, you may not have enough filling and it'll take longer to cook.
- Category: Dinner
- Cuisine: Mediterranean