Herb-Stuffed Zucchini
Featuring: Cucumber Balsamic Vinegar and Meyer Lemon Extra Virgin Olive Oil
Ingredients
- 2 Medium Zucchini
- ⅓ Cup of Panko breadcrumbs
- 1 chopped tomato
- ¼ Chopped Parsley and dill
- 2 tablespoons chopped walnuts
- 1 minced garlic clove
- 2 tbsp Meyer Lemon Extra Virgin Olive Oil
- Salt and Pepper to taste
- 2 tbsp of Cucumber Balsamic Vinegar
Instructions:
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.
Enjoy!
