Mushroom Stuffed Zucchini with Parmesan Panko Topping

I’ve always wanted to stuff zucchini and I thought about all the different ingredients that would make wonderful stuffing. I ultimately decided on what I had on hand which was mushrooms, Parmesan, and panko. I did a quick saut√© of mushrooms, onions, and garlic then tossed the mixture with some Parmesan cheese and used it to fill up some zucchini boats. I topped each one with Italian seasoned panko mixed with Parmesan cheese. They were simple to make, looked beautiful, and tasted really delicious. I can’t wait to make these again.

Mushroom Stuffed Zucchini with Parmesan Panko Topping:
Recipe and photos by For the Love of
  • 3 zucchinis, cut in half lengthwise, center spooned out
  • 2 tsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 1/2 sweet 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

Preheat the oven to 350 degrees. Line a baking sheet with tin 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 as well as the chopped basil, mix well. Spoon the mushroom mixture down the center of the zucchini. Mix 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.

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