Description
Delicious Ina Garten’s Parmesan Roasted Zucchini Recipe You’ll Love
Ingredients
Scale
- 3 pounds Medium zucchini
- 3 tablespoons Good olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 2 cloves Minced garlic
- 1/4 cup Minced fresh parsley leaves
- 1/4 cup Julienned fresh basil leaves
- 1 cup Freshly grated Italian Parmesan cheese
- 1 cup Panko
Instructions
- Preheat the oven: Begin by setting your oven to 425°F.
- Prepare the zucchini: Trim the stem end, cut each zucchini in half lengthwise, and scoop out a small channel of seeds. Place them cut-side down on a sheet pan, brush with olive oil, then sprinkle with 1 teaspoon of salt. Roast for 12 to 15 minutes.
- Make the topping: Combine minced garlic, parsley, basil, Parmesan, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a bowl. Stir in panko and drizzle in 3 1/2 tablespoons of olive oil, mixing thoroughly.
- Fill and bake: Turn zucchini cut-side up, spoon the panko mixture onto each half, and bake for an additional 8 to 10 minutes.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: Ina Garten, Parmesan Roasted Zucchini, zucchini recipes