Here’s a quick and versatile recipe for zucchini. The cheese topping can be mixed easily, with the quantity varied according to the number of zucchini that you choose to cook. Be generous with the topping…the more cheese the better! Also, check out my note at the end of the recipe for an alternate cooking method.
Parmesan Roasted Zucchini
Ingredients:
6 medium zucchini (2-1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 Tbsp. minced garlic (3 cloves)
2 Tbsp. minced fresh parsley leaves
2 Tbsp. julienned fresh basil leaves
½ cup freshly grated Italian Parmesan cheese
¾ cup panko (Japanese bread flakes)
Directions:
Preheat the oven to 425 degrees.
Trim the stem ends 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 tsp. salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 tsp. salt, and ½ tsp. pepper. Add the panko and 3-1/2 Tbsp. of oil and mix well.
Turn the zucchini cut-side up and spoon a heaping Tbsp. 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.
Note: When I made this dish, I did not have the fresh herbs. So I mixed dried Italian herbs (the herb mixture in a spice container), with a little seasoned salt, salt and pepper, panko, and Parmesan. Also, I used 2 zucchini and made 4 halves. I poured a little olive oil in a baking dish and spread it over the bottom of the dish. I also applied some olive oil to the skin side of the zucchini. I scooped out the seeds, making a channel with a spoon, and filled the zucchini with the herb and cheese mixture. I did not add olive oil to the mixture, but I might try adding a little next time. (The zucchini is moist, so it wasn’t missed.) Then I baked the zucchini, uncovered, at 350 degrees for 45 minutes. If the topping gets too brown, cover with foil.
This dish is very flexible and can be made in the quantity that suits the occasion. The filling can be mixed to suit different tastes and uses what you have on hand. I did not add the garlic, and I read some comments on the recipe that recommended cooking the garlic first. Using garlic salt or powder might help the uncooked taste.
Recipe from Ina Garten (Barefoot Contessa).
Stay tuned for the next historic post on July 15th.
