Sunday, September 23, 2018

Parmesan Roasted Zucchini

My daughter is not a big fan of vegetables.  She prefers fruit - peaches, plums, berries and apples.  In our house we all eat vegetables.  However, she really liked this zucchini side dish, so I had to share.  It is from Ina!

And late summer is zucchini season in New England.

6 medium zucchini (about three pounds) - washed
Olive Oil
Kosher salt and ground black pepper
3 garlic cloves, minced
2 T minced fresh parsley
2 T julienned fresh basil
1/2 c freshly granted Parmesan cheese (NOT from the can)
3/4 c Panko

Preheat the oven to 425 degrees

Trim the stems off the zucchini.  Cut them in half lengthwise and scoop out the seeds using a spoon (I use a regular small spoon).  Take a baking sheet and cover with tin foil.  Put the zucchini in one play on the pan and brush the scooped out side with olive oil.  Turn over the zucchini so the cut side is down.  Sprinkle with 1 teaspoon of kosher salt and then some ground pepper.

Roast for 14 minutes.

While roasting, make the stuffing by placing the garlic, parsley, basil, Parmesan, 1 teaspoon regular salt, ground pepper, panko and 3 T of olive oil.  Mix well.

When the zucchini is ready, please about a tablespoon of panko in each zucchini.  Bake for 8 more minutes.  Serve hot.

Enjoy

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