Herb-Stuffed Zucchini

Herb-Stuffed Zucchini

Herb-Stuffed Zucchini

Featuring: Cucumber Balsamic Vinegar and Meyer Lemon Extra Virgin Olive Oil



Split 2 Medium Zucchini and scoop out the seeds. 

Combine panko breadcrumbs, tomato, parsley, chopped walnuts, garlic, Meyer Lemon Olive Oil, and salt and pepper together in a mixing bowl. Mix together to create herb crust filling. 

Spoon into Zucchini and drizzle Cucumber Balsamic and Meyer Lemon Extra Virgin Olive Oil ontop. 

Bake at 425 degrees F for 25 to 30 minutes. Filling should have a golden brown color when finished. 

Plate and serve or add more Cucumber Balsamic Vinegar ontop. We recommend about 2 more extra tablespoons. 


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