Parmesan Roasted Zucchini

Parmesan Roasted Zucchini – Ina Garten

6 medium zucchini  or yellow squash (2 1/2 to 3 pounds total)

Good olive oil

Kosher salt and freshly ground black pepper

1 tablespoon minced garlic (3 cloves)

2 tablespoons minced fresh parsley leaves

2 tablespoons julienned fresh basil leaves

1/2 cup freshly grated Italian Parmesan cheese

3/4 cup panko (Japanese bread flakes)

1. Preheat the oven to 425 degrees F.
2. Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out 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 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
3. Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
4. 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.

15 July 26  Made to recipe.  Very very good.   Also very good as leftovers –  reheated just enough to be at room temperature – about 55 seconds in microwave.  Used both zucchini and squash