Friday, July 26, 2013

Parmesan Crusted Baked Zucchini

2 medium zucchini* (about 1 lb)
1 Tbls olive oil
¼ C finely grated Parmesan
¼ C plain dry bread crumbs
1/8 tsp salt
1/8 tsp pepper

* Clearly this varies widely with the size of the zucchini. I used zucchini from my own garden, and they're huge. A single zucchini weighs about 8 lbs. Obviously...use your judgment. Other squash and some root vegetables would also cook nicely this way. The tasted great on their own, but I served this with an Asian plum sauce, but a marinara would compliment the Parmesan crust well too.

Preheat oven to 450°. Coat a baking sheet with cooking spray.

Slice the zucchini into ¼" thick rounds. Toss zucchini with the oil to lightly coat. Combine Parmesan,
bread crumbs, salt, and pepper in a shallow bowl. Dip zucchini slices in Parmesan mixture, coating evenly on both sides, pressing coating on to stick. Place in a single layer on baking sheet. Bake until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

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