This Zucchini Parmesan Crumble is an easy zucchini recipe full of Mediterranean flavors. Picture a tender stuffed and baked 8-Ball Zucchini, topped with a crispy, crunchy parmesan crumble. Serve it as a vegetarian appetizer or as an original side dish to any meat.
Line a baking sheet with parchment paper or Silpat and spread parmesan crumble on it. Bake topping for 10 minutes or until golden brown. Be careful not to burn it. Remove from the oven and set aside in a bowl.
Reduce oven temperature to 300F.
If you are not using eight ball zucchini, but a simple dish, skip step 5. The only reason we use the oven is to cook the zucchini shells. Just cook your zucchini in the skillet, bake your crumble and assemble in a dish or plates.
You could also use regular zucchini to make an edible shell. In that case, follow all the steps. Your choice. ALSO, a good thing to know if you want to make those for a larger crowd: for the crumble the proportions are 2tbsp/person, 1tbsp flour/person, 1 tbsp butter/person. Easy!
Zucchini Parmesan Crumble https://www.notenoughcinnamon.com/zucchini-parmesan-crumble/