Mushroom-Stuffed Zucchini with Parmesan Panko Topping

I’ve always wanted to stuff zucchini, so I made this mushroom-stuffed zucchini with parmesan panko topping recipe.  This easy stuffed zucchini recipe was fun to prepare, tasted delicious, and paired nicely with flank steak with balsamic tomatoes and creamy mashed potatoes.

Mushroom-Stuffed Zucchini with Parmesan Panko Topping

Ingredients:

• 3 zucchinis, cut in half lengthwise, center spooned out
• 1 tbsp butter or olive oil
• 8 oz cremini mushrooms, sliced
• ½ yellow onion, diced
• 3 small cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Fresh basil, chopped
• 4 tbsp Parmesan cheese, shredded (divided)
• 3 tbsp Italian seasoned panko crumbs

How to Make Mushroom-Stuffed Zucchini with Parmesan Panko Topping

Preheat the oven to 350 degrees. Line a baking sheet with foil.

Heat the olive oil in a skillet over medium-high heat. Add the onions and mushrooms to the skillet and cook until tender, about 4-5 minutes.

Add the minced garlic, sea salt, and freshly cracked pepper, to taste, then stir constantly for 1 minute. Remove from heat and let cool.

Cut the zucchini in half lengthwise, then slightly scoop out the filling down the center of the zucchini.

Add three tablespoons of Parmesan cheese to the mushroom mixture, add the chopped basil, and mix well.

Spoon the mushroom mixture down the center of the zucchini. Mix the remaining tablespoon of Parmesan cheese with the panko crumbs.

Sprinkle the top of each zucchini boat with the panko crumbs.

Bake in the oven for 25 minutes or until golden brown. Remove from the oven and serve immediately. Enjoy.