The best Parmesan stuffed baked Zucchini

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This recipe for Baked Zucchini Parmesan is made with fresh zucchini and tomatoes broiled with herbs and cheese over pasta. This baked stuffed zucchini is filled with a savory mixture of sausage and parmesan cheese and is so good as an appetizer or main dish. They are best eaten with a knife and fork and served on a plate.

Prepare large zucchini.
You need olive oil.
You need to prepare seasoning salt.
Provide garlic salt.
Use parmesan cheese (flaked if possible).

Short Tips:

Sometimes all the dish needs could be a squeeze of lemon to require it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.

Preheat oven to 425 degrees. Wash zucchini and cut off each end. Place on a baking dish and slice the zucchini every 1/2 inch or so a little more than halfway through. Put parmesan in the cuts in the zucchini..
In a small bowl, mix together your oil, garlic salt and seasoning salt. Brush mixture over top of the sliced zucchini and bake for 25-30 minutes. Let sit for 5 minutes and enjoy..

Even my picky eaters ate it! Stuffed zucchini is one of the first recipes I made myself. Every year, my family would grow zucchini in the garden and every year, we'd have more than we knew what to do with. (This seems to be the case for most gardeners, although the past two summers, I have had absolutely no luck growing. And this oven-roasted zucchini with parmesan is the new cauliflower rice. A little crispy, super Roasted zucchini with parmesan—which takes all of ten minutes, start to finish—is going to save You'll see a lot of recipes for "baked zucchini".

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