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Roasted zucchini with browned parmesan cheese and bread crumbs on top.
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5 from 3 votes

Roasted Zucchini

Delicious oven roasted zucchini filled with panko bread crumbs and parmesan cheese.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Vegetable
Cuisine: American
Servings: 6 people
Calories: 124kcal
Author: Kathy


  • 3 zucchini medium sized
  • 2 tablespoons olive oil


  • ½ cup panko bread crumbs
  • 1 teaspoon fresh parsley finely chopped
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • ¼ cup grated parmesan cheese
  • 2 tablespoons grated parmesan cheese for sprinkling on top


  • Preheat oven to 400 degrees
  • Slice zucchini in half lengthwise, from end to end
    3 zucchini
  • Scoop out seeds leaving a channel in center of zucchini
    Zucchinis halved with the seeds scooped out.
  • Place zucchini on a baking sheet. Drizzle with olive oil on both sides. Turn zucchini cut side down and roast in 400 degree oven for 6-8 minutes.
    2 tablespoons olive oil
    Zucchinis faced down on a baking sheet drizzled with olive oil.


  • While zucchini is cooking, mix together all filling ingredients
    ½ cup panko bread crumbs, 1 teaspoon fresh parsley, ¼ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ cup grated parmesan cheese, 1 tablespoon olive oil
  • Remove zucchini from oven and turn zucchini with cut side facing up
  • Place filling on each zucchini. Sprinkle with remaining parmesan cheese
    2 tablespoons grated parmesan cheese
    Unbaked stuffed zucchini on a baking sheet.
  • Return tray to the oven and bake for an additional 10 minutes, until filling is golden brown
  • Serve hot or while still warm. Top with additional freshly chopped parsley.


Tips and variations

  • Select zucchinis similar in size
  • For a softer zucchini, cook for an additional 5 minutes
  • Use Italian style panko bread crumbs
  • Substitute bread crumbs for the panko bread crumbs
  • Use fresh thyme or finely chopped fresh rosemary
  • Replace the parmesan cheese with finely grated sharp white cheddar cheese
Recipe adapted from Ina Garten.


Serving: 1zucchini half | Calories: 124kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 231mg | Potassium: 266mg | Fiber: 1g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 1mg