Mushroom-Stuffed Zucchini with Parmesan Panko Topping
Servings 4
Equipment
- Baking Sheet
- Large skillet
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
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with foil.
- Heat the olive oil in a large 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.