Parmesan roasted zucchini from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 134) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LemonVerbena on June 05, 2023

    Mine were overdone (mushy) at 12 minutes but I guess it depends on the size of the zucchini. Still tasted great in the end. We like to use a little more of the stuffing than Ina calls for, with less salt.

  • KarinaFrancis on October 24, 2019

    A delicious and easy side dish! Comes together very quickly so perfect for a weeknight. Will become a staple.

  • jackiecat on January 26, 2019

    https://www.thekitchn.com/recipe-ina-gartens-parmesan-roasted-zucchini-237270

  • anya_sf on January 26, 2019

    I prepped the zucchini and crumbs a day ahead. Made 4 zucchini (1.5 lbs) and half the topping, which was just right. Roasted cut-side down for 15 minutes and the zucchini didn't get quite brown. Finished roasting at 400 degrees because I had something else in the oven, which worked fine. Really delicious - we devoured them.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.