• 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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Prep Time:  15 – 20 Minutes

  • Preheat oven to 425 degrees
  • Take stems off Zucchini, cut each in half and scoop out all seeds
  • Place Zucchini on cookie sheet then 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 then Add Panko bread crumbs
  • 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