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Stuffed Zucchini with Gremolata

Stuffed Zucchini with Gremolata

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





  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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