There are many recipes for stuffed zucchini. But have you ever tried the vegetable with a goat cheese filling and a crispy topping? If not, this is your chance to catch up as soon as possible. Our version of stuffed zucchini with goat cheese and panko topping can be enjoyed on the table in well under an hour.
Recipe for Stuffed Zucchini with Goat Cheese and Panko Topping
Zucchini are the ideal vegetable for light summer cooking. Of course, stuffed zucchini should not be missing from the menu. A favorite with us at the moment: stuffed zucchini with spicy goat cheese and a crispy baked topping of panko breadcrumbs. Got an appetite? Then get the ingredients right away and get started!
In addition to zucchini, you also need fresh goat cheese, the zest of half a lemon, fresh thyme, a clove of garlic, some olive oil, butter, salt and pepper. For the dish, first cut the zucchini in half lengthwise and then hollow them out. Chop the pulp finely and mix it with the cheese, pressed garlic, chopped thyme, salt, pepper and the lemon zest to a smooth mass.
Fill the mixture into the zucchini halves and place them in a greased baking dish. Melt some butter in a pan and toast the panko breadcrumbs in it until golden brown. Then spread it on the zucchini and bake everything in the preheated oven until the vegetables are tender and the topping is crispy.
Enjoy the stuffed zucchini as a light lunch or dinner or enjoy it as a side dish to fish or meat. By the way: Instead of goat cheese, you can also prepare the filling with feta or ricotta. Also try mixing a few chopped cherry tomatoes into the filling or a few chili flakes for a spicier note.
Would you like to have stuffed vegetables more often? Then also try grilled zucchini with feta & herb marinade, hasselback zucchini, and asparagus & potato salad
Stuffed Zucchini with Goat Cheese and Panko Topping
Equipment
- 1 9×13 inch baking dish
Ingredients
- 2 tbsp olive oil
- 2 medium zucchini
- 1 small garlic clove
- ½ organic lemon zest
- 1 tbsp chopped fresh thyme
- 1¼ cups fresh goat cheese
- salt & pepper to taste
- 1 tsp butter
- ¼ cup panko breadcrumbs
Instructions
- Preheat oven to 400°F.
- Grease a 9×13 inch baking dish with olive oil.
- Cut the zucchini in half lengthwise and scoop out the flesh with a teaspoon, leaving a small border.
- Peel and finely press the garlic. Zest the lemon. Chop the fresh thyme.
- Roughly chop the zucchini flesh and mix it in a bowl with goat cheese, garlic, thyme, salt, pepper and some lemon zest.
- Fill the zucchini halves with the mixture and place them in the prepared baking dish.
- Heat the butter in a pan and briefly toast the panko breadcrumbs until golden brown.
- Spread the panko breadcrumbs evenly over the filled zucchini.
- Bake the zucchini in the oven for about 20 minutes, until tender and the surface is crispy.