Stuffed Zucchini with Gremolata

Stuffed Zucchini with Gremolata

Ingredients:

Zucchini

• 1 large zucchini (about 1 lb)
• ½ cup shredded parmesan
• ½ cup panko breadcrumbs
• 1 egg, lightly beaten
• 2 large cloves garlic, minced
• 1 Tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper, to taste

Gremolata

• ½ cup basil, finely chopped
• ½ cup Italian parsley, finely chopped
• 1 lemon, zested and cut into wedges
• 2 Tbsp toasted almonds, chopped
• 2 Tbsp oil
• 1 large clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F. Oil a baking sheet or line with parchment paper.
2. Cut off the ends of zucchini, and slice in half lengthwise. Scrape out the insides into a medium bowl, creating a ¼-inch thick zucchini boat. 
3. Squeeze the excess water out of the zucchini flesh with a square of cheesecloth. Mix together zucchini flesh, parmesan, panko, egg, garlic, 1 Tbsp olive oil, Italian seasoning, salt, and pepper. Divide the filling into the zucchini boats.
4. Place stuffed zucchini onto the prepared baking sheet and bake for 30-35 minutes, or until the zucchini is tender and top is golden brown and crispy.
5. In a small bowl mix together basil, parsley, lemon zest, almonds, 2 Tbsp olive oil, and garlic. Squeeze in juice from 2 of the lemon wedges, and season with salt and pepper to taste. Pile gremolata on top of the stuffed zucchini and serve.

Serves 2

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