Parmesan Roasted Zucchini

Roasting is one of my favorite ways of cooking vegetables, especially squashes. Vegetables roasted at high temperature concentrate flavor in remarkable ways that steaming or sautéing can’t do. There is something particularly appealing about sticking a whole or halved vegetables in the oven. It’s so simple to prepare. The aroma of vegetables roasting under heat permeates the kitchen, the signal that the cooking is almost complete. Furthermore, the resulting roasted vegetables speak for themselves. One dish I make all the time is a whole roasted cauliflower. Try this recipe sometime, you’ll become a believer even though you may not ordinarily like cauliflower. When I find a similar parmesan roasted zucchini recipe, with zucchini cut in halves, I have to make it.

This recipe comes from Ina Garten in Cooking for Jeffrey. She says that Jeffrey adores zucchini with garlic and parmesan. I love the flavor combination too. On top of that, she layers the texture of toasted panko on top, together with parsley and basil leaves. The roasted zucchini is delectable, crispy and juicy, all in a single bite. The only decision left is how many zucchini you’re going to roast in one shot.

This dish is not only easy to do. There are very few ingredients. Prep work is minimal. It’s also gorgeous to present as part of a buffet.

Print Recipe

Parmesan Roasted Zucchini

Serves: 6-8

Ingredients

• 6 medium zucchini (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper
• 1 Tbs. minced garlic (3 cloves)
• 2 Tbs. minced fresh parsley leaves
• 2 Tbs. julienned fresh basil leaves
• 1/2 cup freshly grated Italian Parmesan cheese
• 3/4 cup panko (Japanese bread flakes)

Instructions

1

Preheat the oven to 425 degrees. 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.

2

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.

3

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.