Pancetta-Parmesan Stuffed Zucchini

baking sheet with stuffed pancetta-parmesan zucchini

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Pancetta-Parmesan Stuffed Zucchini

It's time to ramp up your squash game with these zucchini stuffed with pancetta and parmesan. Stuffing and baking these mild-flavored, tender vegetables is one of the best ways to enjoy them in my book, especially if you're growing tired of eating them grilled, sautéed or raw, like I am. If you've ever grown zucchini (or have a neighbor or friend that does), or visit the farmer's market, you know the harvest is seriously abundant. So take advantage of the summer squash bounty and give this dish a try. They are great served as main topped with warm marinara sauce and some crusty bread and mixed greens.

Prep Time20

Cook Time20

Total Time40

Course: vegetables

Cuisine: Italian-American

Servings: servings

Calories: 216kcal

Author: Kathy Kingsley

Ingredients

4 medium zucchini golden or green
4 Tablespoons olive oil more as needed
3 ounce pancetta diced
1 medium yellow onion finely chopped
4 cloves garlic minced
Zest from one lemon
⅓ cup toasted pine nuts
¼ cup finely chopped parley
2 Tablespoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Pinch nutmeg
1 cup freshly grated parmesan
½ cup panko bread crumbs
Marinara sauce warmed for serving

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Cut each zucchini in half lengthwise. Use a spoon or a grapefruit spoon to scoop out the seeds and most of the flesh, leaving the remaining zucchini shell about ¼ inch thick. Arrange the zucchini, cut-side up on the prepared baking sheet. Coarsely chop the scooped-out flesh, and set aside.
Heat 1 Tbs. of the oil in a large nonstick skillet over medium heat. Add the pancetta and cook, stirring occasionally, until golden and starting to crisp, about 3 minutes. Add the onion, stirring occasionally, until beginning to soften, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the zucchini flesh and cook, stirring frequently, until softened and any liquid cooks off, 4 to 5 minutes. Stir in the pine nuts, lemon zest, herbs, ½ tsp. salt, ¼ tsp. pepper, and the nutmeg. Remove from the heat and stir in ½ cup of the parmesan.
In a small bowl, combine the panko crumbs and the remaining ½ cup of Parmesan.
Brush the cut side of each zucchini lightly with oil. Season each zucchini half with a pinch of salt and pepper. Use a small spoon to fill each zucchini with the pancetta mixture, distributing it evenly among the zucchini halves. Top each zucchini with panko crumb mixture, about 1-½ heaping Tbs. on each zucchini half. Drizzle each with the remaining olive oil.
Bake until the zucchini are tender and the panko topping is golden-brown, about 25 minutes. Serve with warm marinara, if desired.

Notes

The cooled, baked zucchini can be stored in an airtight container for up to 3 days.

If you like this recipe, try:
Stuffed Eggplant Parmesan
Easy Chicken Parmesan

Nutrition