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Parmesan Roasted Zucchini

Prep Time
40 min
Yields
6 - 8 servings

Tender roasted zucchini with a golden panko-Parmesan crust.

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ingredients

6
medium zucchini (2 1/2 to 3 lbs total)
Good olive oil
Kosher salt and freshly ground black pepper
1
tbsp minced garlic (3 cloves)
2
tbsp minced fresh parsley leaves
2
tbsp julienned fresh basil leaves
½
cup freshly grated Italian Parmesan cheese
¾
cup panko (Japanese bread flakes)
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directions

Step 1

Preheat the oven to 425ºF.

Step 2

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.

Step 3

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.

Step 4

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.

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