Parmesan Stuffed Lemon-Pepper Zucchini

Tender and juicy with punches of flavor from the lemon and pepper, these stuffed zucchini are covered with a crisp layer of cheesy breadcrumbs! They whip up in the food processor in minutes and make a delicious side dish or appetizer!
Parmesan Stuffed Zucchini
Serves 2-4

2 zucchini (washed, ends cut off, and cut in half lengthwise)
1 cup breadcrumbs
2 cloves of garlic, minced
1 teaspoon onion powder
2 teaspoons dried parsley
1/2 cup plus 1 tablespoon Parmesan cheese
1 tablespoon plus 1 teaspoon lemon juice
freshly cracked black pepper

1. using the tip of a metal spoon, scoop out the center of each zucchini half into a food processor, leaving a 1/2 to 1/4 inch border inside
2. add breadcrumbs, garlic, onion powder, 1/2 cup cheese, parsley, and 1 tablespoon lemon juice to the food processor and pulse everything to combine
3. fill hollowed out zucchini with the mixture and sprinkle the tops with remaining 1 tablespoon cheese, 1 teaspoon lemon juice, and the freshly ground black pepper
4. bake in a greased baking dish at 350 degrees for 20 minutes, or until zucchini are tender and breadcrumb topping is crisp and golden brown

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