Nance’s Parmesan Roasted Zucchinni

July 10, 2018  


Active: 25 min • Total: 45 min • Serves 6 to 8


6 medium zucchinis (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)


  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 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.
  3. Meanwhile, 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.
  4. 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.