Lemon Thyme Stuffed Zucchini

Fresh zucchini stuffed with lemon, fresh thyme, white wine, grated cheese and Panko breadcrumbs are deliciously light and flavorful.

Zucchini are available year round, but they are at their best during late Spring and Summer seasons. 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.

How do you make Lemon Thyme Stuffed Zucchini?

For this recipe you'll need zucchini, EVOO, garlic, scallions, mushrooms, lemon, fresh thyme, Panko breadcrumbs, grated Pecorino Romano cheese and white wine. I chose to use a bit of wine, but you can also use vegetable or chicken broth. 

Start by trimming the top and bottom off of the zucchini; then cut it in half horizontally; then again vertically forming four halves per zucchini for a total of eight pieces.

Scoop out the middle flesh of the zucchini; then add the zucchini shells to an oven safe dish. Set aside. 

Heat the oil in a nonstick skillet; then add the chopped zucchini, garlic and mushrooms. Saute until the vegetables start to soften. Add the lemon zest and juice, thyme, breadcrumbs, cheese and wine; mix well.

Stuff the mixture into the eight zucchini shells, spray with cooking spray; then bake at 425 degrees F for about 15 minutes or until the tops are lightly browned and the shells have slightly softened.