INGREDIENTS
- 4 large Zucchini
- High quality Olive Oil
- Salt and Pepper
- 1 TBSP chopped garlic cloves (about 3 cloves)
- 2 TBSP mixed Italian Parsley
- 2 TBSP minced Basil Leaves
- 1/4 Cup grated Parmesan
- 3/4 Cup Panko Bread Crumbs
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DIRECTIONS
Prep Time: 15 – 20 Minutes
- Preheat oven to 425 degrees
- Take stems off Zucchini and cut each in half
- Scoop out all seeds
- Place Zucchini on cookie sheet
- Brush generously with Extra Virgin Olive Oil
- Put Zucchini cut side down and sprinkle with salt and pepper
- Put in oven and roast for 15 minutes until soft but not limp
- Mix Garlic, Basil, Parsley & Parmesan
- Add Panko bread crumbs
- MIX MIX MIX
- Take Zucchini out of oven & turn cut side up
- Spread heaping TBSP mixture evenly on each Zucchini
- Bake for 10 Minutes until Panko is crispy
- Serve hot or warm