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Crispy Parmesan Stuffed Zucchini


Serves 6-8
6 medium zucchini, about 3 lbs
3 Tbsp Pastene Extra Virgin Olive Oil, plus more for brushing
1 Tbsp Pastene Minced Garlic
3 Tbsp fresh Italian parsley, minced
¼ cup Pastene Grated Parmesan Cheese
¼ cup Pastene Grated Romano Cheese
1 tsp salt
¼ tsp pepper
1 cup Pastene Plain Breadcrumbs


Prep time: 10 minutes | Cook time: 15-25 minutes

  • Preheat the oven to 425° F.
  • Trim the ends off each zucchini and then slice in half, lengthwise. Scoop out the seeds with a spoon.
  • On a baking sheet, brush each half with olive oil, top and bottom. 
  • Place the zucchini cut side down and season with salt.  Bake in the oven for about 10 to 12 minutes or until just tender.
  • In a bowl, combine garlic, parsley, basil, parmesan, salt and pepper. Next, add in the breadcrumbs and 3 Tbsp of melted butter. Stir to combine.
  • Remove the zucchini from the oven, flip the zucchini over, and stuff the breadcrumb mixture in the open channel. Bake for another 8-10 minutes until the breadcrumbs are crispy and golden brown. For extra crispy stuffing, carefully broil for an extra 2-3 minutes.

Product Used

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