Pesto Stuffed Zucchini Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.Cut the zucchini in half lengthwise and scoop out the seeds and flesh, leaving a 1/4-inch thick shell.
• STEP 3.In a bowl, combine the pesto, breadcrumbs, and Parmesan cheese. Spoon the mixture into the zucchini shells.
• STEP 4.Place the stuffed zucchini on the prepared baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the filling is golden brown.
• STEP 5.Remove from the oven and let cool for a few minutes before serving. Enjoy!

Cooking Tips

• You can make your own pesto using fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
• If you don't have breadcrumbs, you can use crushed crackers or panko instead.
• Feel free to add some chopped tomatoes or shredded mozzarella cheese on top of the filling for extra flavor.

Storage and Serving

• Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the zucchini in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the stuffed zucchini as a main course with a side salad, or as a side dish alongside grilled chicken or fish.