Ina Garten Parmesan Roasted Zucchini

Ina Garten parmesan roasted zucchini turns fresh zucchini, garlic and Parmesan into a crispy panko-topped side dish in 40 minutes. Save this easy make-ahead side dish for summer cookouts, buffet tables, potlucks or holiday dinners, because it's a simple sheet pan recipe.

Roast the zucchini cut side down until it's just tender but still firm, because that keeps the halves from turning watery under the crumbs. Roast them too long and they go limp, and the panko topping slides right off.

Ina Garten created this recipe in Cooking for Jeffrey (2016) because her husband loves zucchini with garlic and Parmesan. She says it's an easy way to get big flavor, and the toasted panko adds a crunch that plain roasted zucchini lacks.

Source: Cooking for Jeffrey (2016)

Ina Garten Parmesan Roasted Zucchini

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

190

kcal

Tender zucchini halves carry a golden crumb of panko, garlic, parsley, basil and Parmesan. The crumbs toast in the oven until crisp while the zucchini stays firm enough to hold its shape.

Ingredients

• 6 medium zucchini (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)
  

Directions

• Preheat the oven: Preheat the oven to 425 degrees. That gives it time to come up to full heat while you prep the zucchini.
• Prep the zucchini: Trim the stem end of 6 medium zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Then set them in one layer on a sheet pan.
• Oil and season: Brush the zucchini generously all over with olive oil, then turn them cut side down. Sprinkle with 1 teaspoon salt so it seasons them as they roast.
• Roast the zucchini: Roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife. They go back in the oven later, so don't let them get soft.
• Mix the crumbs: Combine 1 tablespoon minced garlic, 2 tablespoons minced parsley, 2 tablespoons julienned basil, 1/2 cup grated Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Add 3/4 cup panko and 3 1/2 tablespoons olive oil, then mix well.
• Top the zucchini: Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each one. Press it lightly so the crumbs sit in the channel.
• Bake until crispy: Bake for another 8 to 10 minutes, until the panko is crispy. Then serve hot, warm or at room temperature.

Tools for this recipe

• Nordic Ware half sheet pan, OXO silicone pastry brush, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make parmesan roasted zucchini ahead of time?

Yes, and it's one of the easier make-ahead sides. Get the zucchini ready and mix the crumb topping in a separate bowl, then chill both for as long as a day. Roast and top them right before serving so the crumbs stay crisp.

Why keep the panko mixture separate until the end?

The panko only gets crunchy when it bakes on top of the zucchini for the last few minutes. If it sits on the zucchini overnight, it soaks up moisture and turns soft.

Can I serve it at room temperature?

Yes, it works hot, warm or at room temperature. That makes it a good choice for a buffet, where a big platter of it looks great and doesn't need to come straight from the oven.

Can I use dried herbs instead of fresh parsley and basil?

Fresh herbs give the best flavor here, since the crumb mixture is mostly garlic, cheese and herbs. If you have to use dried, use about a third of the amount, because dried herbs are much stronger.

What's the most common mistake with roasted zucchini?

Overcooking the zucchini in the first roast is the usual problem. Pull it out while it's still firm when poked with a paring knife, because it keeps cooking when the topped halves bake again.