Categories: Sides

Ingredients

• 6 medium zucchini
• Good olive oil
• Kosher salt and black pepper
• 1 tbsp. minced garlic
• 2 tbsp. minced fresh parsley leaves
• 2 tbsp. julienned fresh basil leaves
• 1/2 cup freshly grated Italian Parmesan
• 3/4 cup panko

Directions

1. Preheat the oven to 425.

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 tsp salt and roast for 12 to 15 minutes, 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 tbsp. of oil and mix well.

4. Turn the zucchini cut side-up and spoon a heaping tbsp. of the panko mixture evenly on each zucchini. Bake for another 8-10 minutes, until the panko is crispy. Serve hot, warm or at room temp.

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