Parmesan Roasted Zucchini

By Leslie Blythe Cheese, Side dish, Vegetarian Roasting

October 24, 2016

This recipe for Parmesan Roasted Zucchini from Ina Garten's new cookbook, Cooking for Jeffrey, she says that "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."

Yields: 6 - 8 Servings

Ingredients

6 medium zucchini (2½ 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

½ cup freshly grated Italian Parmesan cheese

¾ cup panko (Japanese bread flakes)

Directions

1Preheat the oven to 425 degrees.

2Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out the 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 when tested with the tip of a small paring knife.

3Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and ½ teaspoon pepper. Add the panko and 3½ tablespoons of oil and mix well.

4Turn 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.

--Make ahead

Prepare the zucchini and the crumb mixture separately and refrigerate for up to a day. Roast before serving.

close full screen

00:00