When I heard that Whole Foods was opening in Harlem a 10 minute walk from my apartment I wasn’t too excited — the quality is usually great, but it seems like everything is twice the price of my grocery store a block away. That being said, I’ve found myself there at least once a week because the sales on local produce have been great (and I have to feed my fresh-ground-honey-peanut-butter addiction). Local zucchini was on sale for 99 cents a pound, so I decided to test this recipe out.
I’ve always loved Ina’s Zucchini with Parmesan from Barefoot Contessa Family Style and this new version is even better! I agree with Jeffrey that you can’t beat the combination of zucchini and Parmesan.
It’s a super simple and relatively quick recipe, perfect for a weeknight side. You roast the zucchini for 10 to 12 minutes, then add the flavorful, crunchy topping made of panko, basil, Parmesan, parsley, garlic and olive oil and bake for another 8 minutes and you’re done!
Book: Cooking for Jeffrey
Rating: 4/5
How Easy Is That: Easy
Store Bought Is Fine: Panko
Good Ingredients: Parmesan cheese, olive oil
Recipe not on Food Network or Barefoot Contessa sites
