Parmesan Stuffed Zucchini Boats



  • 3-4 large zucchini halved lengthwise

  • 2/3 cup panko breadcrumbs

  • 1/2 – 3/4 cup fresh grated Parmesan cheese

  • 1 cup ricotta cheese

  • 1 tbsp parsley

  • 1/4 tsp Italian seasoning

  • 1 tbsp of minced garlic

  • 1/4 cup melted butter

  • Salt and pepper (optional)


  1. Preheat oven to 415°F. Spray a baking sheet with olive oil, or coat with coconut oil.

  2. Slice zucchini’s in half and hollow out the insides.

  3. Arrange zucchini halves on the baking sheet.

  4. Mix together the breadcrumbs, Parmesan cheese, ricotta cheese, parsley, Italian seasoning and garlic in a small bowl. 

  5. Pour in the melted butter. Mix the ingredients together until the breadcrumbs absorb the butter.

  6. Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.

  7. Bake for 20-23 minutes in oven until the crust starts to look crunchy.

  8. Broil for about 5 minutes on medium heat to crisp the topping.

  9. Serve with garlic parm rissotto & ENJOY!