One more from Ina’s new book! The combination of pesto, garlic and Parmesan crumbs coating the zucchini is just so rich and delicious! I have made these twice; the first time I cut the spears a little thicker, but they were better and crunchier when I did what Ina said and made each spear long and skinny. (Listen to the woman! She made this 20 times to get it right.) This puts the ratio of coating to zucchini practically, 50/50 which makes it truly wonderful but almost disqualifies it from being considered a vegetable dish. I served it with rack of lamb (perfect combo) and it served as both vegetable and starch. Costco has a great large plastic bottle of pesto in the refrigerated section that will last for months.( Unless you start making this all the time!)
3 medium (6 to 8-inch long) zucchini, trimmed
1/2 cup good store bought pesto
8 tbs. good olive oil, divided
1/4 cup roughly chopped fresh flat-leaf parsley
2 large garlic cloves
1 1/4 cup panko (Japanese bread flakes)
3/4 cup freshly grated Italian Parmesan cheese
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for sprinkling
Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven. Line two sheet pans with parchment paper.
Cut each zucchini in quarters lengthwise through the stem and then cut each quarter again in thirds lengthwise, making long skinny spears.In a medium shallow bowl, whisk together the pesto and 4 tablespoons of the olive oil and set aside. Place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they are finely minced. Add the panko, Parmesan, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper plus the remaining 4 tablespoons olive oil. Pulse only until all the panko is moistened with oil. Pour the mixture onto a dinner plate.
Dip the zucchini spears first into the pesto mixture, turning to coat completely, then place each one in the crumb mixture, pressing and turning to coat thickly. Arrange the sticks in rows on the prepared sheet pans.
Roast for 20 to 30 minutes, until the zucchini is tender and the crumbs have crisped to a crunchy golden brown. Sprinkle lightly with flaked sea salt and serve hot. Serves 6 to 8. (I think 6 tops.)
Note: The first time when I made the thicker spears, I cut them in half and served them as an appetizer. Kind of messy but works!
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