Oven-baked zucchini

Votes: 3

Time: 45 min.
Complexity: easily
Servings: 4-6

Zucchini are sliced and baked in the oven under a delicious streusel of breadcrumbs, Parmesan, thyme, and olive oil. Japanese panko breadcrumbs are best for the breadcrumbs; they're coarser and fluffier, resulting in a very crispy and delicious crust, especially when paired with melted Parmesan. Underneath the crust, you'll find tender zucchini seasoned with Hungarian paprika. The dish is very light, juicy, and delicious. Serve it as a side dish or as a standalone vegetable appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Casserole

1 teaspoon olive oil
0.5 kg zucchini, sliced diagonally 0.5 cm thick.
A pinch of Hungarian paprika

Topping

0.5 cups Japanese panko breadcrumbs
1/4 tbsp. grated parmesan
8 sprigs of thyme, leaves picked and chopped
1 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C.

Grease the bottom of a 20x20cm baking dish with 1 teaspoon of olive oil. Arrange the zucchini slices in an overlapping spiral or rows, season with salt and pepper, and sprinkle with paprika.
Prepare the topping: mix in a bowl panko breadcrumbs, thyme, Parmesan, and season with salt and pepper. Add 1 tablespoon of olive oil and toss until the breadcrumbs are coated and golden brown. Sprinkle the topping evenly over the zucchini and bake until golden brown, 30-35 minutes.

Categories:

recipe / Oven / Main courses / Vegetables and mushrooms / Eggs and dairy products / Casseroles / Sunny Anderson

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