| Servings |
servings
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Ingredients
- 6 medium Zucchini 2 1/2 to 3 pounds total
- Olive Oil
- Kosher Salt
- Pepper
- 1 tablespoon Garlic minced, 3 cloves
- 2 tablespoons Parsley Leaves minced fresh
- 2 tablespoons Basil Leaves julienned fresh
- 1/2 cup Parmesan Cheese freshly grated Italian
- 3/4 cup Bread Flakes Japanese panko
Ingredients
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Instructions
- 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.
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