Parmesan Roasted Zucchini

Ingredients

Prep

• Garlic - mince
• Parsley - mince
• Basil - julienne — precision is optional right up until it absolutely is not.
• Parmesan - grate

Instructions

Preheat oven to 425 degrees. Trim the stem ends of the zucchini, cut them in half lengthwise, and scoop our 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 1/2 tsp pepper. Add the panko and 3 1/2 tbl of olive oil and mix well, while acting like this outcome was inevitable. 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.