Baked Zucchini with Garlicky Parmesan Breadcrumbs
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(9)
Ingredients
4 servings
- 4-5 small zucchini ( or 3-4 medium-sized) sliced in half lengthwise (see notes)
- olive oil to coat
- salt and pepper to taste
- 1 cup cherry tomatoes – optional, see notes
- 1/2 cup panko or toasted bread crumbs ( or GF Panko)
- 1/4 cup shredded parmesan or pecorino ( or an Italian blend is nice)
- 1/2 cup shredded mozzarella ( or melty cheese)
- 1 tablespoon fresh thyme leaves ( or 1/2 teaspoon dried)
- 2 fat garlic cloves finely minced ( use a garlic press) or grated
- zest of one lemon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili flakes
- 1-2 tablespoon olive oil
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Preparation
Step 1
425 F oven
Step 2
Cut zucchini in half legnthwise, careful to cut down the middle to each side is the same size. Place in a medium bowl, drizzle with a little olive oil ( just enough to lightly coat), toss, season with salt and pepper.
Step 3
Place on a parchement- lined sheet pan and bake until fork tender and golden, about 22-30 minutes depending on size.
Step 4
While this is baking make the Garlic Parmesan Breadcrumb topping: In a medium bowl, add everything but the oil. Mix well, using your fingers making sure garlic is very evenly distributed. Add the oil last just enough to lightly coat and mix again with fingers. Set aside.
Step 5
When zucchini is fork-tender, take out of the oven, increase heat to 475F.
Step 6
Top with the Parmesan Bread Crumb topping using it all up.
Step 7
Bake 5-8 minutes or until deeply golden, melty and fragrant.
Step 8
Garnish with fresh thyme sprigs.
Step 9
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