Ina Garten's Parmesan Pesto Zucchini Sticks | Barefoot Contessa

Ina ramps up the flavor of simple zucchini sticks with a bit of fresh basil and parsley! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/36sD19u Subscribe to Food Network ▶ http://foodtv.com/YouTube The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Parmesan Pesto Zucchini Sticks RECIPE COURTESY OF INA GARTEN Level: Easy Total: 35 min Active: 35 min Yield: 6 to 8 servings Ingredients 3 medium (6 to 8-inch-long) zucchini, trimmed 1/2 cup good store-bought pesto 8 tablespoons good olive oil, divided 1/4 cup roughly chopped fresh flat-leaf parsley 2 large garlic cloves 1 1/4 cups 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 Directions Preheat the oven to 400 degrees F. 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #ParmesanPestoZucchiniSticks ​ Ina Garten's Parmesan Pesto Zucchini Sticks ​| Barefoot Contessa | Food Network https://www.youtube.com/watch?v=j71MvZeusoI