Baked Zucchini with Parmesan

Ingredients:

• 6 medium zucchinis (1 - 1.3 kg total)
• 1 tbsp. minced garlic (3 cloves)
• 2 tbsp chopped fresh parsley leaves
• 2 tbsp fresh basil leaves, sliced ​​into strips
• 0.5 tbsp. freshly grated parmesan
• 3/4 cup Japanese panko breadcrumbs

Preparation:

1. Preheat oven to 220°C.
2. Trim the stem ends from the zucchini, cut them in half lengthwise, and scoop out a few seeds from the center with a teaspoon. Place the zucchini in a single layer on a baking sheet, generously brush the entire surface with olive oil, and turn the zucchini cut-side down. Sprinkle with 1 teaspoon of salt and roast for 12-15 minutes, until the zucchini is tender but still firm when pierced with the tip of a small knife.
3. Meanwhile, prepare the breadcrumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the panko and 3.5 tablespoons olive oil and mix well.
4. Turn the zucchini cut-side up and top with 1 heaping tablespoon of panko mixture. Spread the mixture evenly over each zucchini. Bake for another 8-10 minutes, until the panko mixture is crispy. Serve the zucchini hot, warm, or at room temperature.