This recipe has been blowing up the internet lately. From the Barefoot Contessa herself, you know it’s going to be delicious even if you didn’t see everyone and their brother raving about it online. Add to that the fact that zucchini is in season and plentiful at the Market and making this dish as soon as possible becomes a no-brainer.
Parmesan Roasted Zucchini
- 6 medium zucchini (2 1/2 to 3 pounds total)
- Good olive oil
- 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)
- 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. Makes 6-8 servings.
This is a great dish to add to your vegetarian repertoire, but you could easily add a little crumbled bacon or sausage to the bread crumb mix and please the carnivores in your life as well.
Check out this other great summer recipe from Ina Garten in our recipe archive — Fresh Corn Salad!