Recipe courtesy of Ina Garten
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Parmesan Roasted Zucchini
Total:
45 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F.

Trim the stem end of the zucchini, cut them in half lengthwise and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil and turn the zucchini cut-side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.

Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.

Turn the zucchini cut-side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm or at room temperature.

Photograph by Ryan Dausch

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