An easy, delicious zucchini recipe with crispy panko, salty parmesan, and bacon if you want it. This dish comes together in just 25 minutes, perfect for busy evenings, and a great way to get your veggies in!
Information
5min
25min
4 pers
Side
Ingredients
- 6 medium zucchini (2 1/2 to 3 pounds total)
- Olive oil (or use bacon fat after cooking bacon)
- 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
- 2 eggs
- 3/4 cup panko (Japanese bread flakes)
- 4 strips of bacon for bacon bits (OPTIONAL)
Directions
Step 1
Preheat the oven to 425 degrees F.
Step 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.
Step 3 (Optional)
Fry bacon strips until crispy.
Once cooled, cut into small pieces. Leave aside for topping on zucchini and mixture.
Step 4
Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, 2 eggs and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil (or bacon fat) and mix well.
Step 5
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. Sprinkle bacon bits and some fresh basil on top of panko. Serve warm!
