Parmesan Roasted Zucchini

I made these for Christmas Eve and they were a big hit.  I would make all year round.  An Ina Garten recipe.

6 medium zucchini (2 1/2 - 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 crumbs

Preheat oven to 425 degrees.

Trim the end end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds. (I use a melon baller for this).  

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 - 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.

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.

Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini.  Bake for another 8 - 10 minutes, until the panko is crispy. 

Serve hot, warm, or at room temperature.  

6-8 servings.