Zucchini Parmesan Crumble

August 28, 2012 2 Comments


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 for you!

Like those adorable zucchini with a Parmesan crumble topping in edible eight ball squash. 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 suit more my taste (I replaced tarragon with other herbs for instance) and served them in eight ball squash.

Do you know eight ball squash? Basically, they are rounded summer zucchini. They taste just like regular zucchini, but they are adorable, especially if you want to stuff them. You can find some 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.

Those zucchini crumbles are the perfect side dish to any meal. It would go well with any kind of meat. Like this delicious Honey Mustrad Grilled Chicken. Nom nom nom

But they’re also great alone, so go ahead if you’re vegetarian!

Speaking of zucchini, I was just wondering, have you ever tried zucchini bread?

Zucchini Parmesan Crumble

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4

Serving Size: 1 stuffed zucchini

Zucchini Parmesan Crumble

Cal: 212 - Protein: 7.04g - Carbs: 11.7g - Fiber: 2.5g - Sugar: 4.9g - WW Old Points: 5 pts - Points+: 6 pts


    For the zucchini
  • 1 tsp olive oil
  • 3 small garlic cloves, minced
  • 4 cups regular zucchini, peeled and cubed
  • 4 eight ball zucchini
  • 1 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
  • For the topping
  • 8 tbsp (1/2 cup) grated parmesan
  • 4 tbsp (1/4 cup) whole wheat flour
  • 4 tbsp (1/2 stick) unsalted butter , at room temperature, cut in large chunks


  1. Preheat oven to 400F.
  2. Carve out the flesh of the eight ball zucchini, paying attention not to break through the shell. Dice the flesh.
  3. 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.
  4. While zucchini are cooking, prepare crumble. In a medium bowl, add parmesan, flour and butter. Using your fingers, combine to form chunks. Line a baking sheet with parchment paper or Silpat and spread crumble on it. Bake 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.
  5. 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.
  6. 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.


If you don't use 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!


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Low carb Recipes Side dishes Summer Recipes Under 300 cal Vegetarian
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