Roasted Zucchini Boats

• 6 medium zucchinis
• Olive oil
• 1 ½ teaspoons Kosher salt, divided
• ½ teaspoon pepper
• 3 gloves minced garlic
• 2 tablespoons finely chopped fresh parsley leaves
• 2 tablespoons julienned fresh basil leaves
• ½ cup freshly grated Parmesan cheese
• ¾ cup panko bread crumbs

Preheat oven to 425 degrees.

Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place zucchini in one layer on a sheet pan, brush generously with olive oil all over, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt. Roast for 12-15 minutes, until just tender but still firm.

While the zucchini is roasting, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, ½ teaspoon salt, and ½ teaspoon pepper. Add the panko and 3 ½ tablespoons of oil and mix well.

Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly one ach zucchini. Bake for another 8-10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.