I was getting seriously tired of the same old sides.
Macaroni salad? Again?
Green salad? Again?
Another steamed or roasted vegetable? Please.
Then came zucchini.
Or, as we Italians might call it, cucuzza—or gagootz in my family’s Italian dialect.
I originally had plans to turn these zucchini into zucchini noodles, but then I had another idea: stuffed zucchini.
And let me tell you, this was one of those recipes that came together almost effortlessly and turned out even better than I expected.
I sliced the zucchini in half, topped them with a simple mixture of panko breadcrumbs, freshly grated Pecorino Romano, garlic, parsley, and melted butter, and popped them into the convection oven.
That’s it.
The result? Tender zucchini with a golden, crispy, cheesy, garlicky topping. It was absolutely delicious and paired perfectly with my smoky ribs.
Why I Love This Recipe
This is the kind of side dish I love making: simple ingredients, very little prep, and BIG flavor.
You don’t need a complicated sauce or a long list of ingredients. The Pecorino Romano adds that salty, savory Italian flavor, while the garlic and parsley keep everything fresh and flavorful. The panko gives you that wonderful crunch on top.
And because the zucchini is baked, you get a delicious vegetable side without a lot of fuss.
What You’ll Need
- 2 large zucchini, halved lengthwise
- 1/2 cup Panko breadcrumbs
- 1/2 cup freshly grated Pecorino Romano
- 1/4 cup fresh organic Italian parsley, finely chopped
- 4 cloves organic garlic, minced
- 1/4 cup melted butter
- Sea salt and black pepper to taste
- Avocado oil or olive oil spray
How to Make Stuffed Zucchini
Start by preheating your convection oven to 400°F and lining a baking sheet with parchment paper.
Slice your zucchini in half lengthwise and arrange the halves cut-side up on the baking sheet.
In a small bowl, combine the panko breadcrumbs, Pecorino Romano, chopped parsley, and minced garlic. Pour in the melted butter and season with salt and black pepper.
Give everything a good mix until the breadcrumbs have absorbed the butter.
Now spoon that delicious mixture over each zucchini half, spreading it evenly across the top. Give the topping a light spray of cooking oil to help it get beautifully golden and crispy.
Bake for about 20 minutes, or until the zucchini is tender and the topping is golden brown.
If you want an even crispier crust, you can place the zucchini under the broiler for about 5 minutes, especially if you are not using convection. I actually skipped this step because mine came out plenty crispy right from the oven.
Finish with a little fresh parsley and serve.
What to Serve With Stuffed Zucchini
I served these alongside smoky ribs, and they were a perfect match.
But this zucchini would be delicious with just about anything—grilled chicken, steak, pork chops, roasted chicken, or even a simple pasta dinner.
It’s also substantial enough to make a great vegetarian side dish when you’re looking for something more interesting than a basic salad or steamed vegetable.
A Few Tips
Use freshly grated Pecorino Romano. It melts into the breadcrumb mixture and gives the topping so much flavor.
Don’t skip the garlic. Four cloves might sound like a lot, but garlic is one of the stars of this recipe.
Watch the broiler. If you decide to broil the zucchini for extra crunch, keep a close eye on it. That topping can go from golden brown to burnt pretty quickly.
Don’t overthink it. This recipe is supposed to be easy. The beauty is in its simplicity.
The Bottom Line
Sometimes you don’t need to reinvent dinner. You just need to look at what’s sitting in your refrigerator and think a little differently.
I had zucchini.
I was bored with my usual sides.
And stuffed zucchini happened.
Nothing fancy. Just real food, real flavor, and very little effort.
That’s my kind of cooking.
Because delicious doesn’t have to be complicated. Sometimes the best meals are the easiest ones!
Serves 4 as a side dish.
Want more recipes like this?
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