Parmesan Roasted Zucchini

Name: Parmesan Roasted Zucchini
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
Ingredients: 6 medium zucchini (2 1/2 to 3 pounds total); Good olive oil; Kosher salt and freshly ground black pepper; 1 tablespoon minced garlic (3 cloves); 2 tablespoons minced fresh parsley leaves; 2 tablespoons julienned fresh basil leaves; 1/2 cup freshly grated Italian Parmesan cheese; 3/4 cup panko (Japanese bread flakes)

Getting reviews...

Level: Easy

Total: 45 min
Active: 25 min

Yield: 6 to 8 servings

Level: Easy

Total: 45 min
Active: 25 min

Yield: 6 to 8 servings

Ingredients

Deselect All

6 medium zucchini (2 1/2 to 3 pounds total)

Good olive oil

Kosher salt and freshly ground black pepper

1 tablespoon minced garlic (3 cloves)

2 tablespoons minced fresh parsley leaves

2 tablespoons julienned fresh basil leaves

1/2 cup freshly grated Italian Parmesan cheese

3/4 cup panko (Japanese bread flakes)

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.