Crispy Stuffed Zucchini

Ingredients

• 4 large zucchini, halved lengthwise
• 2/3 cup panko breadcrumbs
• 1/2 cup fresh grated parmesan cheese
• 1/4 cup finely chopped parsley
• 4 cloves garlic, minced
• 1/4 cup melted butter
• Salt and pepper

Directions

1. Heat the oven to 400°F (200°C). Coat a baking tray or sheet with nonstick cooking oil spray.
2. Lay the zucchini halves on the prepared pan with their cut sides facing up, then leave them there while you make the topping.
3. In a small bowl, stir together the breadcrumbs, parmesan cheese, parsley, and garlic.
4. Add the melted butter, then season with ¾ teaspoon salt and ⅓ teaspoon pepper, or adjust to taste. Keep mixing until the butter has worked its way into the crumbs, about 40 seconds.
5. Spoon the crumb mixture over the zucchini halves, covering them evenly. Give the topping a light spray with cooking oil spray.
6. Bake in the hot oven for 20 minutes, until the zucchini halves are cooked through and the crust is golden.
7. Set the broiler to medium heat and broil for another 5 minutes, until the topping crisps. Finish with parsley and serve alongside any main dish.