Roasted Italian Zucchini with Crispy Parmesan & Parsley

Tender roasted Italian zucchini gets a golden, garlicky Parmesan crust and a bright finish of parsley and lemon.

Ingredients:
3–4 medium Italian zucchini
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup finely grated Parmesan
⅓ cup panko breadcrumbs
1 small garlic clove, finely grated or minced
1 teaspoon finely grated lemon zest
2 tablespoons chopped Italian parsley, plus more for serving
Lemon wedges, for serving

Directions:
1. Preheat the oven to 425°. Line a large baking sheet with parchment paper.

2. Halve the zucchini lengthwise, then cut each half into 3- to 4-inch pieces. Toss with olive oil and season with salt and pepper. Arrange cut-side up on the prepared baking sheet and roast for about 15 minutes, until beginning to soften and brown.

3. Meanwhile, combine the Parmesan, panko, garlic, lemon zest and parsley in a small bowl.

4. Remove the zucchini from the oven and generously sprinkle the cut sides with the Parmesan mixture, pressing lightly so it adheres. Return to the oven and roast for another 8 to 10 minutes, until the zucchini is tender and the topping is crisp and golden. For extra crunch, pop it under the broiler for a minute or two at the end. Finish with fresh parsley and a squeeze of lemon just before serving.