Grilled Zucchini With Parmesan Panko Crust
- 1 large zucchini
- 1 teaspoon parsley, chopped
- 1/4 cup parmesan cheese, grated
- 1/4 cup panko crumbs
- 1/4 teaspoon red pepper flakes
- about 2 tablespoons olive oil for brushing
- Slice the zucchini into 1/2 inch slices the long way. Then add some salt and pepper to each side. Allow these to sit out for at least 10 minutes; the water will start to be pushed out by the salt. Then pat them dry. This prevents the zucchini from becoming super soft when it's grilled.
- Mix the parsley, cheese, panko, and red pepper flakes together.
- Brush the zucchini lightly with the oil on one side. Place this side down on the grill on medium high heat. Cover and allow these to grill for about 8 minutes, or when you have some serious grill marks when you take a peek at the bottom of one. Before flipping, lightly (and carefully as to not spill the oil into your grill) brush the top of the zucchini with oil.
- Flip and sprinkle the panko mix evenly over the zucchini boats. Cook for another 8 minutes.
zucchini, parsley, parmesan cheese, panko crumbs, red pepper, olive oil
Taken from food52.com/recipes/60775-grilled-zucchini-with-parmesan-panko-crust (may not work)