Baked Zucchini with Garlicky Parmesan Breadcrumbs
Ingredients
The zucchini
-
4–5
pieces
small zucchini
-
1
tablespoon
olive oil (to coat)
-
to taste
salt
-
to taste
pepper
-
1
cup
cherry tomatoes (optional)
The breadcrumb topping
-
½
cup
panko or toasted bread crumbs
-
¼
cup
shredded parmesan or pecorino
-
½
cup
shredded mozzarella
-
1
tablespoon
fresh thyme leaves
-
2
cloves
garlic (finely minced)
-
1
piece
zest of lemon
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
-
¼
teaspoon
chili flakes
-
1–2
tablespoons
olive oil
Instructions
- Preheat the oven to 425°F.
- Cut the zucchini in half lengthwise and coat with olive oil, salt, and pepper.
- Place the zucchini on a parchment-lined baking sheet and bake until fork-tender, about 22-30 minutes.
- While the zucchini is baking, mix the breadcrumb topping ingredients in a bowl, except for the olive oil.
- Add just enough olive oil to lightly coat the mixture and set aside.
- Once the zucchini is tender, increase the oven temperature to 475°F.
- Top the zucchini with the breadcrumb mixture and bake for an additional 5-8 minutes until golden and melty.
- Garnish with fresh thyme sprigs before serving.
Nutrition Facts (estimated)
Servings
4
Calories
156
Total fat
7.6g
Total carbohydrates
13.8g
Total protein
9.4g
Sodium
437mg
Cholesterol
6mg
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