Ingredients
Serves 6-8
| 6 | medium zucchini, about 3 lbs | |
| Pastene Extra Virgin Olive Oil | ||
| 3 | garlic cloves, minced | |
| 3 Tbsp | fresh Italian parsley, minced | |
| ½ cup | parmesan cheese, freshly grated | |
| 1 tsp | salt | |
| ¼ tsp | pepper | |
| 1 cup | Pastene Whole Wheat Flavoured Breadcrumbs |
Directions
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, parmesan, and pepper. Next, add in the breadcrumbs and 3 Tbsp of oil. 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 to 10 minutes until the breadcrumbs are crispy and golden brown. For extra crispy stuffing, carefully broil for an extra 2 to 3 minutes.
