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Category: Zucchini
Prep Time: Cook Time: Total Time:
4 to 5 Medium Zucchini, Washed & Dried
1 (14 Ounce) Can Pomodorini (Cherry) Tomatoes
4 Tablespoons Olive Oil
1/3 Cup Chopped Fresh Parsley
1 Teaspoon Dried Italian Seasonings
2 Finely Minced Garlic Cloves
Sea Salt & Cracked Black Pepper
Dash of Red Chile Flakes (Optional)
Breadcrumb Topping:
1 1/2 Cups Small Stale Country Bread Cubes
1/2 Cup Grated Pecorino Cheese
Zest from 1/2 Lemon
1/2 Red Chile Pepper, Chopped (Optional)
Salt & Pepper
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Olive Oil
Preheat oven to 375 degrees F. Remove top and tail from zucchini and slice into thin rounds. Place into a mixing bowl with the rest of the ingredients excluding the breadcrumbs and mix well with your hands. Pour the zucchini mixture into an oven-proof casserole dish large enough to hold everything, cover, and bake for about 30 minutes or until the zucchini are fork tender.
While the zucchini are baking, place the bread cubes in a food processor and pulse until they become coarse crumbs. Add the chile pepper, lemon, cheese, salt and pepper and pulse until well mixed but still coarse. Add the parsley and olive oil and pulse once more just until the parsley is chopped.
Uncover the zucchini and sprinkle the breadcrumbs over the top. Return the casserole to the oven without a cover and bake an additional 15 minutes or until the top is crisp and brown. Serve. Serves 4-6
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ZUCCHINI TOSS
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Category: Zucchini
Prep Time: Cook Time: Total Time:
4 to 5 Medium Zucchini, Washed & Dried
1 (14 Ounce) Can Pomodorini (Cherry) Tomatoes
4 Tablespoons Olive Oil
1/3 Cup Chopped Fresh Parsley
1 Teaspoon Dried Italian Seasonings
2 Finely Minced Garlic Cloves
Sea Salt & Cracked Black Pepper
Dash of Red Chile Flakes (Optional)
Breadcrumb Topping:
1 1/2 Cups Small Stale Country Bread Cubes
1/2 Cup Grated Pecorino Cheese
Zest from 1/2 Lemon
1/2 Red Chile Pepper, Chopped (Optional)
Salt & Pepper
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Olive Oil
Preheat oven to 375 degrees F. Remove top and tail from zucchini and slice into thin rounds. Place into a mixing bowl with the rest of the ingredients excluding the breadcrumbs and mix well with your hands. Pour the zucchini mixture into an oven-proof casserole dish large enough to hold everything, cover, and bake for about 30 minutes or until the zucchini are fork tender.
While the zucchini are baking, place the bread cubes in a food processor and pulse until they become coarse crumbs. Add the chile pepper, lemon, cheese, salt and pepper and pulse until well mixed but still coarse. Add the parsley and olive oil and pulse once more just until the parsley is chopped.
Uncover the zucchini and sprinkle the breadcrumbs over the top. Return the casserole to the oven without a cover and bake an additional 15 minutes or until the top is crisp and brown. Serve. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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