Parmesan Roasted Zucchini

Name: Parmesan Roasted Zucchini
Cook time: 15 min
Total time: 40 min
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)

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Cook Time: 15 minutes

Total: 40 minutes

Servings: 7

Cost: $3.93 /serving

Author : Ina Garten

cheese parmesan cheese recipes vegetable

Ingredients

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6 medium zucchini (2 1/2 to 3 pounds total)Good olive oilKosher salt and freshly ground black pepper1 tablespoon minced garlic (3 cloves)2 tablespoons minced fresh parsley leaves2 tablespoons julienned fresh basil leaves1/2 cup freshly grated Italian Parmesan cheese3/4 cup panko (Japanese bread flakes)

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Instructions

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Step 1

Preheat the oven to 425 degrees F.

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.