Zucchini Slippers

(recipe, Kara Zuaro)


This recipe comes from Kelly Crisp, the female half of the band The Rosebuds.


  1. 4 zucchini
  2. 12 fresh basil leaves, plus more for garnish
  3. ½ cup bread crumbs, plus more for sprinkling
  4. 1 Tbsp. olive oil
  5. ⅓ cup Parmesan cheese, plus more for sprinkling
  6. ⅓ cup mozzarella or fontina cheese
  7. Salt to taste


  1. Preheat the oven to 375 degrees.
  2. Lay the zucchini lengthwise and slice off the top third of each before slicing in half lengthwise. With a small spoon, hollow the seeds out of the zucchini halves. Set the scooped seeds aside. Place the hollowed-out zucchini "slippers" in a baking dish.
  3. In a mixing bowl or food processor, combine the scooped seeds, basil, bread crumbs, olive oil, Parmesan, mozzarella, and salt. Mix with a fork or process to an even but not mushy consistency.
  4. Spoon the mixture into the slippers, sprinkle more bread crumbs on top, cover with foil, and bake for 35 minutes.
  5. Remove and let stand for a few minutes to set. Sprinkle with more Parmesan and salt, garnish with freshly chopped or ripped basil leaves, and serve.


For a Tex-Mex variation, try subbing in a handful of cilantro for the basil, mix in some diced tomatoes or salsa, and replace the cheeses with queso blanco and Pepper Jack.