Stuffed Florida Zucchini and Yellow Squash Parmesan


  • 4 medium-sized Florida zucchini or large yellow squash
  • ½ cup ricotta cheese
  • 1 ½ cups mozzarella cheese, shredded
  • 1 cup marinara sauce (your favorite)
  • Sea salt and fresh ground pepper to taste

Breadcrumb topping:

  • ¼ cup Parmesan cheese, grated
  • ½ cup panko bread crumbs
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil (or 1 teaspoon dried)


  • Serving Size: 4
  • Cook time: 20 Minutes

All the taste without any of the guilt. These delightfully crunchy (and cheesy) appetizers by Fresh From Florida are easy to make and perfect for any occasion.

  1. Combine panko bread crumbs, olive oil, chopped basil and Parmesan cheese.
  2. Season ingredients with salt and pepper to taste. Set aside for later use.
  3. Heat the oven to 375 degrees.
  4. Cut zucchini or yellow squash evenly in half lengthwise.
  5. Use a small spoon, scoop out the seeds from each half, creating room for filling.
  6. Season with salt and pepper.
  7. Preheat a large sauté pan over medium-high heat.
  8. Add 1 teaspoon of olive oil.
  9. Brown each zucchini or yellow squash half for about two minutes on both sides.
  10. Remove from pan and place on a baking sheet skin side down.
  11. Fill each with ricotta, marinara sauce, and mozzarella cheese.
  12. Evenly sprinkle the breadcrumb mixture on last.
  13. Bake for 10 minutes or until topping is golden brown.
  14. Remove from oven and let cool slightly.
  15. Serve warm.