Parmesan-Panko-Crusted Baked Zucchini

Name: Parmesan-Panko-Crusted Baked Zucchini
Total time: 30 min
Ingredients: 2 ounces Parmesan cheese, grated with a Microplane grater (about 1 1/4 cups); 1/2 cup panko; 2 tablespoons finely chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh thyme; 3/4 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 medium zucchini (about 1 pound), cut diagonally into 1/3-inch-thick slices; 1/3 cup (2 2/3 ounces) unsalted butter, melted

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Total: 30 minutes

Servings: 4

Author : Paige Grandjean

Ingredients

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2 ounces Parmesan cheese, grated with a Microplane grater (about 1 1/4 cups)1/2 cup panko2 tablespoons finely chopped fresh flat-leaf parsley2 tablespoons chopped fresh chives1 tablespoon chopped fresh thyme3/4 teaspoon kosher salt1/2 teaspoon black pepper2 medium zucchini (about 1 pound), cut diagonally into 1/3-inch-thick slices1/3 cup (2 2/3 ounces) unsalted butter, melted

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Instructions

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Step 1

Preheat broiler to HIGH with oven rack in middle of oven. Stir together Parmesan, panko, parsley, chives, thyme, salt, and pepper in a medium-size shallow bowl until blended. Toss together zucchini slices and melted butter in a separate medium bowl until zucchini is evenly coated. Remove zucchini from butter, allowing excess to drip off. Dredge zucchini in panko mixture, pressing gently to adhere. Arrange coated zucchini slices on a rimmed baking sheet.

Step 2

Broil in preheated oven until zucchini is golden brown and crispy, 3 to 4 minutes per side.