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Parmesan Roasted Zucchini

To start this yummy vegetable side dish, zucchini is hollowed out and roasted until tender. A mixture of breadcrumbs, garlic, seasoning and Parmesan cheese is stuffed into the roasted zucchini. The zucchini boats are baked until the breadcrumbs are crisp.
Course Vegetable
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 6 medium zucchini 2 ½ - 3 lbs total
  • Olive oil
  • Salt / pepper
  • 1 tbsp minced garlic 3 cloves
  • 2 tbsp minced fresh parsley leaves
  • 2 tbsp julienned fresh basil leaves
  • ½ cup freshly grated Italian Parmesan cheese
  • ¾ cup Panko breadcrumbs

Instructions

  1. Preheat oven to 425 F.
  2. Trim stem ends of zucchini, cut in half lengthwise and scoop out seeds. Place zucchini cut side up on sheet pan (lined with foil??-in picture but not in recipe) brush with olive oil. Turn cut side down. Sprinkle with 1 tsp salt and roast for 12-15 min until just tender but still firm.
  3. Make bread crumbs: In medium bowl combine garlic, parsley, basil, Parmesan, 1 tsp salt and ½ tsp pepper. Add panko and 3 ½ tsp oil, mix well.
  4. Turn zucchini cut side up and spoon heaping tbps of Panko mix evenly into each zucchini. Bake 8-10 minutes until Panko is crisp.