Pesto Stuffed Zucchini Recipe

Recipe By Slurrp

Pesto Stuffed Zucchini is a delicious and healthy dish that combines the flavors of zucchini and homemade pesto. The zucchini is hollowed out and filled with a mixture of pesto, breadcrumbs, and Parmesan cheese, then baked until golden and tender. The result is a flavorful and satisfying vegetarian dish that can be served as a main course or a side dish. It's perfect for summer when zucchini is in season and can be enjoyed by everyone, including those following a gluten-free or vegetarian diet.

4.1
16 Rating -
Rate
Vegdiet
1hr 10minstotal
10minsPrep
1hr Cook
1hr 10m.total
10m.Prep
1hr Cook
Pesto Stuffed Zucchini
plan
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ingredients serve

Ingredients for Pesto Stuffed Zucchini Recipe

  • 1/2 Medium Zucchini
  • 0.13 cup Pesto
  • 0.13 cup Breadcrumbs
  • 0.06 cup Grated Parmesan Cheese
  • as required Optional: Chopped Tomatoes Or Shredded Mozzarella Cheese For Topping

Directions: 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.
Nutrition
value
78
calories per serving
4 g Fat5 g Protein6 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    5g
  • Carbs
    6g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    6g
  • Protein
    5g
  • Fiber
    < 1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    95mg
  • Iron
    1mg
  • Vitamin A
    29mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    29mg
  • Manganese
    < 1mg
  • Phosphorus
    115mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp