Parmesan and Rosemary Stuffed Zucchini

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Parmesan and Rosemary Stuffed Zucchini

Sometimes I make my dinner based on 1. How hard my day was and 2. How much wine I’ve had before I start cooking. Today I found my favorite wine at the store and so forth and so on, I made a pretty easy little quick dinner. I guess it’s better than my rosé and popcorn dinner I had a few weeks ago. These stuffed zucchini make great appetizers for parties or a fantastic side dish. They are pretty simple to throw together and take no effort to impress the guests. 

6 whole zucchini squash 
1 cup grated Parmesan 
3 cloves garlic
1 sprig of rosemary 
Extra virgin olive oil 
Salt and pepper 

Cut each zucchini in half and using a spoon scoop the seed portion out. 
In a small bowl add the grated cheese, minced garlic, and finely chopped rosemary. 
Lay the zucchini in a baking dish and add the cheese mixture into the hallowed out portions of the zucchini. 
Drizzle with olive oil and sprinkle salt and pepper over the top. 
Bake at 425 for about 20 minutes or until the cheese is lightly browned. 

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