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PROTEIN
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FROZEN
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SPICES
FROZEN
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FROZEN
BAKERY
OTHER
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FROZEN
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OTHER
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Prep Notes (one per line)
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.
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