Stuffed Zucchinis

Name: Stuffed Zucchinis
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium zucchini; 1/3 cup panko crumbs; 1 chopped tomato; 1/4 cup fresh parsley and dill (mixed); 2 tbsp chopped walnuts; 1 minced garlic clove; 2 tbsp shredded parmesan cheese; 2 tbsp olive oil; 1 salt and pepper to taste

angela.walston @cook_3068921

Found this recipe in Food Network Magazine. Thought it could use a touch of a sharp cheese on top while baking in the oven. Shredded parmesan was perfect!

angela.walston @cook_3068921

Found this recipe in Food Network Magazine. Thought it could use a touch of a sharp cheese on top while baking in the oven. Shredded parmesan was perfect!

Saved

Ingredients

30 mins

4 servings

2medium zucchini
1/3 cuppanko crumbs
1chopped tomato
1/4 cup fresh parsley and dill (mixed)
2 tbspchopped walnuts
1minced garlic clove
2 tbspshredded parmesan cheese
2 tbspolive oil
1salt and pepper to taste

Saved

Steps

30 mins

1

Preheat oven to 425°
2

Split 2 medium zucchini and remove seeds.
3

Season zucchini with salt. And place on baking sheet.
4

In a medium bowl combine 1/3 cup panko crumbs, 1 chopped tomato, 1/4 cup parsley dill mix, 2 tablespoons chopped walnuts, 2 tablespoons olive oil, 1 minced garlic clove and salt & pepper to taste.
5

Fill zucchinis will stuffing mixture. Drizzle olive oil over top. Bake 20 minutes then remove zucchinis from oven. Sprinkle your 2 tablespoons of shredded parmesan cheese over zucchinis. Bake 3-5 more minutes until cheese is melted. Remove from oven and serve.