Mediterranean Stuffed Zucchini with Parmesan Panko Crust
Hollowed zucchini boats filled with a savory Mediterranean mixture of sautéed zucchini pulp, artichoke hearts, sun-dried tomatoes, and fresh herbs, topped with golden panko breadcrumbs and Parmesan cheese. The filling combines aromatic garlic, thyme, and basil with toasted pine nuts for texture and richness. Perfect as a vegetarian main course or elegant side dish for dinner parties, this recipe transforms simple summer zucchini into an impressive presentation that's both nutritious and satisfying.
Ingredients
- 4 medium zucchini
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup onion, finely chopped
- ⅓ cup artichoke hearts, marinated and jarred, chopped
- ¼ cup sun-dried tomatoes, chopped
- 1 tbsp fresh thyme, chopped
- 3 garlic cloves, minced
- 3 tbsp dry white wine
- ½ cup panko breadcrumbs
- 6 tbsp parmesan cheese, grated, divided
- ¼ cup fresh flat-leaf parsley, chopped
- 3 tbsp pine nuts, toasted
- 2 tbsp fresh basil, chopped
- 2 tsp lemon rind, finely grated
- cooking spray or olive oil mister
Instructions
- 1
Preheat oven to 350 degrees
- 2
Cut zucchini in half lengthwise and scoop out pulp leaving 1/4-inch-thick shell
- 3
Chop pulp and set aside
- 4
Place zucchini halves cut sides up on parchment-lined baking sheet and sprinkle with salt and pepper
- 5
Heat oil and butter in large skillet over medium heat
- 6
Add zucchini pulp and onion and saute for 5 minutes until softened
- 7
Add remaining salt and pepper, artichoke hearts, sun-dried tomatoes, thyme, and garlic and cook 45 seconds
- 8
Add wine and cook until liquid almost evaporates, about 2 minutes
- 9
Remove from heat
- 10
Combine vegetable mixture with panko, Parmesan, parsley, pine nuts, basil, and lemon rind in large bowl
- 11
Divide mixture evenly into zucchini shells
- 12
Top with remaining panko and cheese
- 13
Spray tops with cooking spray
- 14
Bake for 30 minutes
- 15
Turn on broiler and heat for additional 5 minutes until breadcrumbs are golden brown
Tips
Toast pine nuts in a dry skillet for 2-3 minutes until fragrant and lightly golden for enhanced nutty flavor
Choose zucchini that are firm and uniform in size for even cooking and easier presentation
Allow wine to completely evaporate before adding other ingredients to concentrate flavors without excess moisture
Good to Know
Refrigerate covered for up to 3 days
Assemble filling up to 1 day ahead, stuff and bake when ready to serve
Serve hot immediately after broiling for best texture
Common Mistakes
Don't oversalt zucchini shells to avoid drawing out too much moisture
Remove all wine liquid to avoid soggy filling
Use cooking spray sparingly to avoid greasy breadcrumb topping
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, prepare the filling and stuff the zucchini up to 1 day ahead. Cover and refrigerate, then add topping and bake when ready to serve.
What if my zucchini are very large?
Large zucchini work well but may need 5-10 extra minutes baking time. Scoop out more pulp if walls are thick to ensure even cooking.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350 degree oven for 10-15 minutes until warmed through and topping re-crisps.