Ina Garten’s Recipe Is the Tastiest Way To Use up Extra Zucchini

It’s happened again: Your summer garden became a flourishing zucchini patch. How you plan to enjoy the fruits of your labor is up to you, but if you’re looking for something new, may I suggest Ina Garten’s Parmesan Roasted Zucchini? It requires little effort, only a few ingredients and just a tiny snippet of time. 

It wasn’t until I was an adult that I first tried zucchini. It turns out my dad wasn’t a huge fan, so it was never served at home—something about the mushy interior (and often exterior) made for an unpleasant eating experience.

I agree that over-cooked, soft zucchini is not the way to go. That’s why when I make it, I try my best to cut it and cook it in ways that highlight its lightly sweet and super mild flavor. Here’s why Ina’s recipe is the tastiest way I know to use up extra zucchini.

How To Make Ina Garten’s Parmesan Roasted Zucchini

Start by preheating your oven to 425°F and lining a large baking sheet with parchment. Slice six (or as few or as many as you want) medium zucchini in half lengthwise, then use a small spoon or teaspoon to scoop out the seeds, making a little “channel” as you go. 

Cover the zucchini with a bit of olive oil then place them on the parchment-lined baking sheet. Bake them until they’re just tender, but still have some firmness to them. 

While they’re baking, make the bread crumb filling by combining fresh herbs, Parmesan cheese, seasonings, olive oil, and panko bread crumbs. Flip the zucchini over, then fill the channels with the breading mixture. Return the baking sheet to the oven and bake until the panko is golden and crispy, eight to 10 minutes.

Why I Love Ina Garten’s Parmesan Roasted Zucchini

This recipe is a reminder of why summer food is the best food. The combination of fresh, roasted zucchini with flavorful, crisp bread crumbs is the ultimate seasonal celebration. It’s a beautiful dish that’s perfect for weeknight dinners, but also gorgeous enough to serve guests.

I love pairing it with grilled salmon or chicken and it’s fabulous cut into quarters and served over a simple lemony pasta. The recipe is delightful as is, but I often find myself adding “extras” like crushed red pepper or Aleppo pepper, lemon zest, and finely chopped pecans. A finishing drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice is the perfect touch. 

Tips for Making Ina Garten’s Parmesan Roasted Zucchini

• Scoop before roasting: The recipe calls for scooping out the zucchini seeds after roasting for 10 minutes. I suggest you do your scooping before any roasting (you can do it right after you slice the zucchini in half lengthwise). Doing so means you won’t have to figure out a way to hold a hot zucchini and scoop at the same time. 
• Make what you need: There are only three people in my family and I know they won’t eat more than half of a zucchini. That’s why I only roast a couple of whole zucchinis for the recipe. Luckily it’s an easy recipe to scale up or down.
• Customize it: I already let you in on my favorite additions, but experiment to find your own combinations. I’ve also done this “Italian-style” and served it with marinara sauce for dipping. It’s also delicious with chopped Kalamata olives and feta in place of the Parmesan. Have fun trying new things!