Carrie’s Experimental Kitchen

Lemon-Thyme Stuffed Zucchini

Zucchini are available year round, but they are at their best during late spring and summer seasons and are generally ready to be consumed 40-50 days after planting the seeds. If you’re purchasing zucchini from your local grocery store or farmers market, look for ones that are small to medium in size and have a shiny, bright green skin and are firm. Avoid zucchini that has pitted skin, a spongy texture or is soft and wrinkled. When ready to use, wash them under cold, running water and lightly scrub the skins to remove any excess dirt. Trim the neck and bases and leave the skin on.

My family and I love zucchini and one of my favorite ways to prepare it is to stuff and bake them. You can use just about any vegetable combination inside that you like, but we really liked this version with the fresh, light taste from the lemon and thyme.

Lemon-Thyme Stuffed Zucchini

Prep Time:  15 minutes                        Yield: 8
Cook Time:  15 minutes                         Serving: 1
Total Time:  30 minutes
Ingredients
  • 2 Medium Zucchini, rinsed
  • 2 tsp. Extra Virgin Olive Oil
  • 1 Garlic Clove, minced
  • 1 Scallion, chopped
  • 1/2 c. Mushrooms, diced
  • 1/2 Lemon, zest and juice
  • 1 tsp. Fresh Thyme, removed from stem
  • 3 tbsp. Panko Breadcrumbs
  • 1 tbsp. Pecorino Romano Cheese
  • 2 tbsp. White Wine (I used a Chardonnay, but you could also use chicken or vegetable broth)

Directions

  1. Trim the top off of the zucchini, cut it in half; then cut it again in half horizontally forming 4 halves per zucchini (total of 8).
  2. Scoop out the middle flesh of the zucchini; then dice. Place the zucchini shells in an oven safe dish.
  3. Heat oil in a nonstick saute pan; then add the chopped zucchini, garlic and mushrooms. Saute until the vegetables start to soften.
  4. Add the lemon zest and juice, thyme, breadcrumbs, cheese and wine; mix well.
  5. Stuff the mixture into the 8 zucchini shells, spray with cooking spray then bake at 425 degrees for about 15 minutes or until the tops are lightly browned and the shells have slightly softened. Makes 8 shells.
Nutrition Facts
Calories 27, Carbs 3.4g, Fat 1.2g, Protein 1.1g, Fiber .8g, Sugar 1.2g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy!

Shared on Thursday’s Treasures 5/30/13


6 Comments

  1. Coop
    May 30, 2013 at 1:27 pm - Reply

    I Love Zucchini and we have a bag of lemons, so I’m looking for recipes. (you can only make so much lemon-cello)

    my favorite is 1/2″ thick slices on an angle drizzled with a little Italian dressing, then grilled (very hot) and plated as dinner is being served…

    how did the book signing go?

    • Carrie Farias
      May 30, 2013 at 4:24 pm - Reply

      That sounds great Coop! It didn’t go unfortunately due to rain. I’ll be there on June 15th instead.

  2. Maureen
    May 31, 2013 at 8:21 am - Reply

    What a delightful dish. It sounds wonderful and I’d like it tonight.

    • Carrie Farias
      May 31, 2013 at 6:03 pm - Reply

      Thanks Maureen 🙂

  3. Kirsten Madaus
    June 1, 2013 at 5:07 pm - Reply

    Carrie,
    Looks delicious to me. I had a bunch of volunteer zucchini in my garden last summer, my best year for growing zucchini, and darned if it didn’t go from ‘too small to pick’ to ‘could be used in home defense’ size while my back was turned to weed another bed.
    Luckily our farmers do a much better job of picking at the right size, so I look forward to making this soon.
    Thanks!

  4. Carrie Farias
    June 6, 2013 at 10:43 am - Reply

    I really think you’ll like them Kirsten, thanks for stopping by.

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