Parmesan Zucchini

Name: Parmesan Zucchini
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 3 tablespoons (45g) unsalted butter; ½ cup (56g) panko bread crumbs; ¼ tsp (1g) chili flakes; Kosher salt; Freshly ground black pepper; 4 zucchinis, trimmed and halved lengthwise; 4 teaspoons (20ml) olive oil; 1/3 cup (50g) finely grated parmesan cheese

Mary's Kitchen Crush - "Celebrating Dad"

Prep Time
(minutes)

Cook Time
(minutes)

Servings

Mary's Kitchen Crush/Parmesan Zucchini

Ingredients

3 tablespoons (45g) unsalted butter
½ cup (56g) panko bread crumbs
¼ tsp (1g) chili flakes
Kosher salt
Freshly ground black pepper
4 zucchinis, trimmed and halved lengthwise
4 teaspoons (20ml) olive oil
1/3 cup (50g) finely grated parmesan cheese

Steps

Heat broiler to high and position a rack 6-inches (15cm) from broiler.
Heat butter in a large non-stick oven-safe pan over medium heat. Add panko and chili flakes and cook, stirring occasionally until panko is lightly toasted, 2 to 3 minutes. Season with salt and pepper and set aside in a small bowl.
Score the cut side of zucchinis with a cross hatch pattern and drizzle with olive oil. Season with salt and pepper. Increase heat to medium-high and cook zucchini in pan, cut-side down, until golden, 3 to 5 minutes. Remove from heat.
Stir parmesan into panko mixture. Top scored side of zucchinis with panko mixture. Place in oven and broil until browned, checking often, about 2 to 4 minutes.