Vegetarian Stuffed Zucchini with Parmesan Panko
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted zucchini halves filled with artichokes, sun-dried tomatoes, and herbs, then topped with a crispy Parmesan and breadcrumb crust. A vegetarian main dish with Mediterranean flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium zucchini
- 1/2 tsp salt (divided)
- 1/4 tsp Black Pepper (divided)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 cup onion (finely chopped)
- 1/3 cup artichoke hearts (marinated and jarred, chopped)
- 1/4 cup sun-dried tomatoes (chopped)
- 1 tbsp fresh thyme (chopped)
- 3 garlic cloves (minced)
- 3 tbsp dry white wine
- 1/2 cup panko breadcrumbs
- 6 tbsp parmesan cheese (grated, divided)
- 1/4 cup fresh flat-leaf parsley (chopped)
- 3 tbsp pine nuts (toasted)
- 2 tbsp fresh basil (chopped)
- 2 tsp lemon rind (finely grated)
- cooking spray or olive oil mister
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 35m
- Sodium
- 619mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 283mg
- Calcium
- 143mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 619MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.