Make Parmesan Roasted Zucchini Boats when you have an abundance of summer zucchini either from your garden, the Farmer’s Market or a CSA. They are perfect to serve alongside any entree.
This is simple summer dish that’s packed with flavor from two types of cheese, butter and other ingredients.
A quick, at-a-glance view of the ingredients you need to make these Parmesan roasted zucchini boats. If you grow zucchini and parsley, like I do, you may have all the ingredients on hand.
- Vegetable Oil
- Salt and Pepper
- Parmesan Cheese
- Panko Breadcrumbs
- Mozzarella Cheese
If you prefer to use olive oil instead of the vegetable oil, feel free to substitute equal amounts.
- Cool the butter slightly before tossing with the breadcrumb mixture. Try to moisten all of the panko.
- Slice the zucchini in half lengthwise and use either a teaspoon or melon-baller to remove the seeds and make the channel. Just gently scrape the seeds. Don’t take out too much of the inside.
- Don’t be afraid of salt. Use a fair amount when seasonsing the zucchini. It’s about balance.
- 10 minutes is plenty of time in the oven once you add the breadcrumb mixture. The cheese will begin to brown.
What Are Panko Breadcrumbs?
Panko is Japanese breadcrumbs with a light flaky texture and used as a coating for fried or baked food. I chose to use them in the filling of these zucchini boats.
I also use Panko breadcrumbs when breading chicken or fish. Sometimes I mix them with Italian breadcrumbs for a different texture.
What Entree Can I Serve with Zucchini Boats?
This summer side dish can really accompany just about any entree or even be a part of a vegetarian platter. Here are some of my favorites.
More Zucchini Recipes
I’ve just come to like zucchini more and more and these are some easy recipes to use it up.
- Zucchini Pancakes – The most popular recipe on the blog!
- Sauteed Vegetables
- One Bowl Chocolate Chip Zucchini Bread
DO YOU WANT TO STAY UP TO DATE WITH FAMILY AROUND THE TABLE?
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
More Farmer’s Market Week Recipes
Starters and Sauce Recipes
- Amish Mustard Pickled Eggs by Palatable Pastime
- Cheddar Zucchini Scones by Hezzi-D’s Books and Cooks
- Grilled Salsa by SueBee Homemaker
- Spicy Blender Salsa by Cheese Curd In Paradise
- Summer Charcuterie Board by Magical Ingredients
- Tomato Bacon Jam by Take Two Tapas
- Watermelon Margarita by Lemon Blossoms
Side Dishes Recipes
- Green Beans Almondine by Life Love and Good Food
- Olive Garden Salad by Devour Dinner
- Parmesan Roasted Zucchini Boats by Family Around the Table
- Zucchini Crisp by Kate’s Recipe Box
Main Dish Recipes
- Chicken Asparagus Pasta Recipe by Hostess At Heart
- Grilled Choripán with Chimichurri by A Kitchen Hoor’s Adventures
- Heirloom Tomato and Fresh Mozzarella Caprese Sandwich by Jolene’s Recipe Journal
- Heirloom Tomato Pie by The Fresh Cooky
- Mushroom Bourguignon by A Day in the Life on the Farm
- Rotisserie Chicken Quesadillas with Fresh Pico de Gallo by Blogghetti
- Blueberry Sour Cream Coffee Cake by House of Nash Eats
- Gluten Free Grilled Peach Shortcakes by Frugal & Fit
- Grilled Fruit Tortilla Rollups by The Freshman Cook
- Pavlovas with Whipped Cream and Berry Compote by Karen’s Kitchen Stories
- Skillet Sourdough Blueberry Cobbler by Savory Moments
- Summer Berry Dutch Baby by The Redhead Baker
- 2 medium zucchini
- Vegetable oil
- Salt and freshly ground black pepper
- 3 cloves of garlic, minced
- 2 tablespoons minced fresh parsley leaves
- ½ cup freshly grated Parmesan cheese
- 12 cup panko breadcrumbs
- ½ cup grated Mozzarella cheese
- 4 tablespoons butter, melted
- Preheat the oven to 425 degrees F.
- Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon.
- Place the zucchini in one layer on a sheet pan, brush generously all over with canola oil, and turn the zucchini cut side down. Sprinkle with salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
- Meanwhile, make the bread crumbs mixture. In a medium bowl, combine the garlic, parsley, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper. Add the panko and melted butter and mix well.
- Turn the zucchini cut side up and carefully spoon the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot or warm.