• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Not Enough Cinnamon
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Low carb / Zucchini Parmesan Crumble

    Zucchini Parmesan Crumble

    Published on Aug 28, 2012 · Last updated on Aug 8, 2018 · 1 Comment

    Jump to Recipe

    This Zucchini Parmesan Crumble is an easy zucchini recipe full of Mediterranean flavors. A tender stuffed and baked eight-ball zucchini, topped with a crispy, crunchy parmesan crumble. Serve it as a vegetarian appetizer or as a side dish.

    Zucchini Parmesan Crumble served in a baked 8-Ball Zucchini with crunchy Parmesan topping

    Hi everybody, hope you’re doing great. I feel like I didn't post any recipe for an eternity! I was in vacation in a french countryside called Auvergne where I ate A LOT of cheese. Yum Yum.

    But now I’m back to real life, which means, a little bit less cheese and a lot more exercise (because, you know, too much cheese doesn't look that good on me). But above all, I’m finally back in the kitchen cooking and baking delicious things like these adorable Zucchini Parmesan Crumbles.

    Stuffed baked 8 Ball Zucchini with Parmesan Crumble served on 2 white plates with some crumble on the side and the cut off zucchini lids next to the plates

    They are best described as baked, stuffed eight ball Zucchini with a crunchy Parmesan crumble on top. 

    During our vacation, my boyfriend’s mother, Véronique, made a quite similar meal (she originally found the recipe here). It was delicious so I decided to share it with you.

    I just changed a few things to make this Zucchini Parmesan Crumble suit my taste better. For instance, I replaced tarragon with other herbs and served them in eight ball squash.

    Zucchini Parmesan Crumble served in a baked 8-Ball Zucchini with crunchy Parmesan topping

    Do you know eight ball squash? Basically, they are rounded summer zucchini. They taste just like regular zucchini, but they are adorable, and you can stuff them with a delicious Mediterranean filling bursting with garlic and fresh herbs.

    You can find eight ball Zucchini at your local farmer’s market, and even at the grocery store if you’re lucky. They are totally optional so if you can’t find some, just use a regular oven dish for this Zucchini Parmesan Crumble recipe.

    These Zucchini Parmesan Crumbles are the perfect side dish to any meal. It would go well with any kind of meat, like grilled chicken for instance. Nom nom nom

    But these stuffed eight ball zucchini with parmesan crumble are also great alone, so go ahead if you’re vegetarian!

    Zucchini Parmesan Crumble served in a baked 8-Ball Zucchini with crunchy Parmesan topping

     

    If you tried this Zucchini Parmesan Crumble, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    Zucchini Parmesan Crumble served in a baked ball zucchini with the lid lying next to it
    5 from 1 vote
    Print

    Zucchini Parmesan Crumble

     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.

    Course Appetizer, Side Dish
    Cuisine French, Mediterranean
    Keyword #easyappetizer, crumble, easy, entertaining, parmesan, summer squash, vegetarian, zucchini
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 4
    Calories 253 kcal

    Ingredients

    For the zucchini

    • 4 8 ball zucchini
    • 1 tsp olive oil
    • 3 small cloves garlic minced
    • 4 cups regular zucchini peeled and cubed
    • 1 tsp thyme
    • ½ tsp oregano
    • ½ tsp rosemary
    • salt and pepper to taste
    • 1 tbsp balsamic vinegar

    For the topping

    • ½ cup (½ cup) grated parmesan
    • ¼ cup (¼ cup whole wheat flour
    • 4 tbsp (½ stick) unsalted butter , at room temperature, cut in large chunks

    Instructions

    1. Preheat oven to 400F.

    For the filling:

    1. Carve out the flesh of the eight ball zucchini, paying attention not to break through the shell. Dice the flesh.
    2. Heat olive oil in a skillet, on medium heat. When hot, add garlic. Cook for a few seconds, then add zucchini (regular + eight ball flesh), thyme, oregano, rosemary, salt and pepper. Cook 10 minutes and add balsamic vinegar. Mix well and cook for another 5 minutes.

    For the parmesan crumble:

    1. While zucchini is cooking, prepare the parmesan crumble topping. In a medium bowl, add parmesan, flour and butter. Using your fingers, combine to form chunks. 
    2. 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. 

    3. Reduce oven temperature to 300F.

    4. Stuff eight ball zucchini with cooked zucchini. Line a baking sheet with parchment paper or Silpat, place stuffed zucchini on it and bake for 45 minutes (without crumble). Turn off the oven.
    5. Remove from the oven and top with parmesan crumble. You can put them back in the oven for 5 minutes to warm up the crumble (optional). Serve immediately.

    Recipe Notes

    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!

    Nutrition Facts
    Zucchini Parmesan Crumble
    Amount Per Serving (1 zucchini)
    Calories 253 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 9g56%
    Cholesterol 41mg14%
    Sodium 219mg10%
    Potassium 887mg25%
    Carbohydrates 17g6%
    Fiber 4g17%
    Sugar 8g9%
    Protein 9g18%
    Vitamin A 1105IU22%
    Vitamin C 58.3mg71%
    Calcium 200mg20%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

    More zucchini recipes:

    • Cheesy Zucchini Tots (Gluten Free)
    • Cheddar Chives Zucchini Bread (Gluten Free)
    • Quick and Easy Turkey Bolognese with Zucchini Noodles
    • Zucchini Lasagna (with zucchini noodles)
    • Double Chocolate Zucchini Bread (Gluten Free)
    « A -food related- glance at my french vacation in Auvergne
    Easy Black Olive Tapenade (with a Green Olive version too!) + VIDEO! »
     

    Don't miss out on the good stuff!

    Sign up below to receive our weekly recipe digest. No spam, only the good stuff!

    Thank you for subscribing!

    Reader Interactions

    Comments

    1. 40A.

      August 05, 2018 at 3:55 am

      Yum! These look absolutely amazing! They would be the perfect appetizer for a vegetarian menu!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Footer

    About

    • About
    • Contact
    • Work with me
    • Subscribe
    • Privacy Policy

    Recipes

    • Main Dishes
    • Breakfast / Brunch
    • Salads
    • Chicken Recipes
    • Healthy Desserts
    • View All Recipes

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2020 Not Enough Cinnamon. All rights reserved.