Here’s what you will need:
3 zucchini, medium-sized
4 ounces goat cheese
2 tablespoons onion, minced
1/2 cup Parmigiano-Reggiano, shredded
1/8 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmigiano-Reggiano, shredded
1 cup panko (bread crumbs)
1 tablespoon extra virgin olive oil
1/4 teaspoon smoked paprika
Flaked sea salt to taste
Begin by steaming the zucchini for 10-15 minutes. Remove the zucchini and allow to cool.
Preheat your oven to 325 degrees F. Line a baking sheet with a silicon mat or parchment paper. Set aside.
Slice two of the zucchini in half lengthwise. Remove the center of the zucchini halves with a melon baller or spoon. Place the zucchini halves on the prepared baking sheet, then set aside.
Grate the third zucchini. Then place the grated zucchini in a mesh strainer to remove the excess liquid. Discard the liquid and put the grated zucchini in a medium-sized bowl. Add the goat cheese, onion, 1/2 cup Parmigiano-Reggiano, smoked paprika, salt, and pepper. Mix together with a spoon to combine.
Evenly divide the goat cheese mixture among the four zucchini halves. Top evenly with the remaining 1/4 cup Parmigiano-Reggiano.
In a small bowl, mix together the panko, extra virgin olive oil, smoked paprika, and flaked sea salt. Add this mixture to the top of the filled zucchini halves.
Bake for about 20 minutes or until the zucchini is tender and the cheese is melted.