Parmesan Roasted Zucchini Boats
Parmesan Roasted Zucchini Boats are an easy summer side dish perfect with any entree.
Servings: 4 servings
Ingredients
- 2 medium zucchini
- Vegetable oil
- 1 teaspoon Salt
- ½ teaspoon Freshly ground black pepper
- 3 cloves of garlic minced
- 2 tablespoons minced fresh parsley leaves
- ½ cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- ½ cup grated Mozzarella cheese
- 4 tablespoons butter melted
Instructions
- Preheat the oven to 425 degrees F.
- Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon.2 medium zucchini
- Place the zucchini in one layer on a sheet pan, brush generously all over with canola oil, and turn the zucchini cut side down. Sprinkle with salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.Vegetable oil
- Meanwhile, make the bread crumbs mixture. In a medium bowl, combine the garlic, parsley, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and melted butter and mix well.1 teaspoon Salt, ½ teaspoon Freshly ground black pepper, 3 cloves of garlic, 2 tablespoons minced fresh parsley leaves, ½ cup freshly grated Parmesan cheese, 1 cup panko breadcrumbs, 4 tablespoons butter
- Turn the zucchini cut side up and carefully spoon the panko mixture evenly on each zucchini. Evenly sprinkle the shredded Mozzarella cheese over each zucchini boat. Bake for another 8 to 10 minutes, until the panko is crispy and the mozzarella is melted. Serve hot or warm.½ cup grated Mozzarella cheese
