Parmesan Roasted
Zucchini
SERVES :
6 to 8
Jeffrey adores zucchini with garlic and Parmesan . This is an easy recipe with lots of flavor and I love the texture of toasted panko on top . You can serve it hot out of the oven or at room temperature as part of a buffet , where a big platter of roasted zucchini looks gorgeous .
MAKE AHEAD :
Prepare the zucchini and the crumb mixture separately and refrigerate for up to a day . Roast before serving .
INGREDIENTS
6 medium zucchini ( 21 / 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 .
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 31 ⁄ 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 .
106 l Spring 2017