Stuffed Zucchini With Cheesy Breadcrumbs

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A quick light dinner, or a great appetizer with dinner.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Place bread in a food processor, pulse until crumbs form, and set aside.
  3. Cut zucchini in half lengthwise, and scoop pulp out leaving a 1/4 inch thick shell.
  4. Chop pulp.
  5. Place zucchini halves cut side up on a baking sheet, lined with parchment paper, and sprinkle with 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  6. Heat oil and butter in a large skillet over medium heat, and add zucchini pulp, and onion, and saute for 5 minutes.
  7. Add add remaining salt, pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.
  8. Add wine, cook 1 minute.
  9. Combine breadcrumbs, and onion mixture in a large bowl, and stir in cheese and remaining ingredients.
  10. Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
  11. Bake 350 degrees for 45 minutes or until just tender.
Most Helpful

So good!! The only change I made was to use dried herbs since that is all I had. These were a nice healthy lunch with tons of flavor. Made for 123Hits.

AZPARZYCH November 17, 2011

So happy we tried this as it was very tasty and nice to have stuffed zucchini without meat or/and tomatoes. Not only was this tasty but it came together very wall with just the right amount of filling. Made one very minor change in that I used grilled marinated artichoke hearts as I had them on hand. This recipe is a keeper! Thanks for the post.

Debbwl July 09, 2011

These were awesome! Only substitute was dried thyme / basil and chicken broth for the wine. Huge hit! Made for PAC Spring '13

Cadillacgirl April 07, 2013