Stuffed Zucchini with Gremolata

Stuffed Zucchini with Gremolata
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Celebrate the season of abundance with this Italian inspired Stuffed Zucchini with Basil Gremolata. This savory herb condiment complements our delicious stuffed zucchini recipe for a classic vegetarian side dish.

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Stuffed Zucchini with Gremolata

Ingredients:

Zucchini

Gremolata

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

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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