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Parmesan Roasted Zucchini Recipe

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This recipe for Parmesan Roasted Zucchini is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 medium zucchini
Good Olive oil
Kosher salt and freshly ground pepper
1T minced garlic (3 cloves)
2T minced fresh parsley leaves
2T julienned fresh basil leaves
1/2c freshly grated Italian Parmesan cheese
3/4c panko
Directions:
Directions:
1. . Preheat oven to 425º.
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 cut side down. Sprinkle with 1 tsp salt and roast for 12 to 15 mins, until just tender but still firm when tested with the tip of a small paring knife.
3. Meanwhile make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 tsp salt and 1/2 tsp pepper. Add the panko and 3 1/2 T oil and mix well.
4, Turn the zucchini cut side up and spoon a heaping tablespoon of panko mixture evenly on each zucchini. Bake for another 8 to 10 mins, until the panko is crispy.

Serve hot, warm, or at room temperature.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
45 mins

 

 

 

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