Fresh zucchini stuffed with lemon, fresh thyme, white wine, grated cheese and Panko breadcrumbs are deliciously light and flavorful.
My family and I love zucchini; it's one of our favorite vegetable side dishes. One of our favorite ways to prepare zucchini, besides a simple saute; is to stuff and bake them; like these Lemon Thyme Stuffed Zucchini.
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.
How to purchase Zucchini?
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.
These Lemon Thyme Stuffed Zucchini were delicious and so light and flavorful. Try them with Balsamic and Thyme Marinated London Broil or Skillet Lemon Chicken. ~Enjoy!
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Lemon Thyme Stuffed Zucchini
- 2 medium zucchini
- 2 teaspoons Extra Virgin Olive Oil
- 1 clove garlic, minced
- 1 scallion, chopped
- ½ cup diced mushrooms
- ½ lemon, zest and juice
- 1 teaspoon fresh thyme (removed from stem)
- 3 tablespoons Panko breadcrumbs
- 1 tablespoon gratedPecorino Romano cheese
- 2 tablespoons white wine (chicken or vegetable broth)
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- Preheat oven to 425 degrees F.
- Trim 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 for about 15 minutes or until the tops are lightly browned and the shells have slightly softened.
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*Originally shared May 2013/Updated January 2021
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 says
That sounds great Coop! It didn't go unfortunately due to rain. I'll be there on June 15th instead.
What a delightful dish. It sounds wonderful and I'd like it tonight.
Carrie Farias says
Thanks Maureen 🙂
Kirsten Madaus says
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.
Carrie Farias says
I really think you'll like them Kirsten, thanks for stopping by.