Baked Zucchini with Parmesan

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 6 - 8

These zucchini boats with a crispy cheese topping make an elegant side dish or a festive appetizer. They require only a few readily available ingredients, yet the taste is first-class. The sliced zucchini are pre-baked in the oven and then topped with a mixture of grated Parmesan, airy panko breadcrumbs, chopped garlic, parsley, and basil. As the boats bake, the topping develops a golden crust, crispy on the outside and chewy on the inside, perfectly complementing the tender, juicy zucchini with its flavor and texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 medium zucchinis (1 - 1.3 kg total)
1 tbsp. minced garlic (3 cloves)
2 tbsp chopped fresh parsley leaves
2 tbsp fresh basil leaves, sliced into strips
0.5 tbsp. freshly grated parmesan
3/4 cup Japanese panko breadcrumbs

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 220°C.
Trim the stem ends from the zucchini, cut them in half lengthwise, and scoop out a few seeds from the center with a teaspoon. Place the zucchini in a single layer on a baking sheet, generously brush the entire surface with olive oil, and turn the zucchini cut-side down. Sprinkle with 1 teaspoon of salt and roast for 12-15 minutes, until the zucchini is tender but still firm when pierced with the tip of a small knife.

Meanwhile, prepare the breadcrumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the panko and 3.5 tablespoons olive oil and mix well.
Turn the zucchini cut-side up and top with 1 heaping tablespoon of panko mixture. Spread the mixture evenly over each zucchini. Bake for another 8-10 minutes, until the panko mixture is crispy. Serve the zucchini hot, warm, or at room temperature.

Categories:

recipe / Summer dishes / Main courses / Side dishes / Appetizers / Vegetable appetizers / Italian cuisine / Ina Garten / The Barefoot Countess