Baked Parmesan Zucchini

Baked Parmesan Zucchini      

  

Yield: 6 - 8 servings

• 6 medium zucchini, halved lengthwise
• Kosher salt and black pepper
• 1 Tb. minced garlic (3 cloves)
• 2 Tb. minced fresh parsley leaves or
•     1 Tb. dried parsley
• 2 Tb. julienned fresh basil leaves or 
•     1 Tb. dried basil
• 1/2 cup grated Parmesan cheese
• 3/4 cup panko
• 2 tablespoons olive oil

Instructions

• Preheat oven to 400 degrees F.
• Scoop out a channel of seeds with a teaspoon. Place zucchini in one layer on a sheet pan and brush with olive oil. Turn zucchini cut side down and brush with oil. Sprinkle with some salt and roast 10-12 minutes.
• In a medium bowl, combine garlic, parsley, basil, Parmesan, panko, 1 tsp. salt and 1/2 tsp. pepper,  and 3 Tb. oil and mix well.
• Remove zucchini from oven  and turn cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini.
• Bake another 8 - 10 minutes until panko is crispy.
• Serve hot, warm or room temperature.