What makes the Parmesan Crumble special are crunchy panko breadcrumbs and freshly grated Parmesan cheese. Using regular breadcrumbs changes the texture entirely. I love the crispy, crunchy texture of the baked panko with the soft smooth texture of zucchini. The other two important ingredients are butter and fresh garlic.
Preheat oven to 400°F. Line a baking sheet with a silpat or or aluminum foil.
Mix together the breadcrumbs, parmesan cheese, garlic, and black pepper in a small bowl. Pour in the melted butter and mix with a fork until evenly mixed throughout. Allow to sit for 5 minutes to absorb the butter.
Trim the root end off the zucchini. Cut the zucchini in half lengthwise. With a tablespoon, scoop out the center of each half to remove the seeds. You should end up with a well in the center if each. Place the scooped zucchini halves, cut side up, on the baking sheet.
Fill the center of each well with the crumble mixture, packing down and covering the top of each zucchini half. Sprinkle some extra parmesan cheese on top and drizzle with olive oil.
Bake for 35 - 45 minutes in the hot oven until the crust is golden brown and crispy and the zucchini halves are fork tender.
Slice each half in 4 pieces and serve warm. Spoon any fallen crumble on top for extra crunch.