Zucchini Boats with Parmesan Crumble is a quick and easy way to enjoy a bounty of garden zucchini. This is especially good for those large zucchini fresh from the garden. This 15-inch beauty is courtesy of my wonderful friend Susan.
What makes the Parmesan Crumble special are crunchy Panko breadcrumbs and freshly grated Parmesan cheese. Using regular breadcrumbs changes the texture entirely. I love the crispy, crunchy, crumbly texture of the baked panko with the soft smooth texture of zucchini. The other two important ingredients are butter and fresh garlic. Think of it as a Zucchini Gondola Au Gratin. If your zucchini bounty is large, try these other great recipes for garden zucchini: Zucchini Zoodles with a Roasted Cherry Tomato Sauce or Sautéed Zucchini Chunks in Butter and Breadcrumbs, a simple and delicious way to use smaller zucchini.
Here is the step-by-step for Zucchini Boats with Parmesan Crumble:
Mix a ratio of two part panko bread crumbs to 1 part freshly grated parmesan cheese. Add 4 chopped garlic cloves, and melt one stick of butter.
Mix all into a crumble mix. Let the mix sit for 5 minutes to absorb all the butter. You will smell the garlic as soon as the warm butter hits it.
Cut the zucchini in half and scoop out the center seeds with a tablespoon, making a well for the crumble mix.
Place the zucchini boats on a baking sheet . Fill the well with the crumble mix. Sprinkle some extra parmesan cheese on top.
Bake at 400 degrees for 35-45 minutes or until the crumble is crispy.
Slice and serve warm.
Zucchini Boats with Parmesan Crumble
- 1 large zucchini -approximately 15 inches long washed
- 2 cups panko breadcrumbs
- 1 cup fresh grated parmesan cheese
- 4 cloves garlic rough chopped
- 1 teaspoon ground black pepper
- 1 stick 1 /2 cup salted butter, melted
- 1 tablespoon olive oil extra virgin
- Preheat oven to 400°F. Line a baking sheet with a silpat or or aluminum foil.
- Mix together the breadcrumbs, parmesan cheese, garlic, and black pepper in a small bowl. Pour in the melted butter and mix with a fork until evenly mixed throughout. Allow to sit for 5 minutes to absorb the butter.
- Trim the root end off the zucchini. Cut the zucchini in half lengthwise. With a tablespoon, scoop out the center of each half to remove the seeds. You should end up with a well in the center if each. Place the scooped zucchini halves, cut side up, on the baking sheet.
- Fill the center of each well with the crumble mixture, packing down and covering the top of each zucchini half. Sprinkle some extra parmesan cheese on top and drizzle with olive oil.
- Bake for 35 - 45 minutes in the hot oven until the crust is golden brown and crispy and the zucchini halves are fork tender.
- Slice each half in 4 pieces and serve warm. Spoon any fallen crumble on top for extra crunch.