Baked Zucchini De Provence Recipes

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BAKED ZUCCHINI



Baked Zucchini image

Provided by Sunny Anderson

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 teaspoon olive oil
1 pound zucchini, sliced 1/4-inch thick, at an angle
Kosher salt and freshly ground black pepper
Pinch of Hungarian paprika
1/2 cup panko breadcrumbs (Japanese)
1/4 cup grated Parmesan cheese
8 sprigs fresh thyme, leaves stripped from the stem, lightly chopped
1 tablespoon olive oil

Steps:

  • Heat the oven to 350 degrees F.
  • Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
  • To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.

BAKED ZUCCHINI DE PROVENCE



Baked Zucchini de Provence image

Provided by My Food and Family

Categories     Recipes

Time 55m

Number Of Ingredients 8

3 zucchini, sliced into 1/4-inch rounds
3 tablespoons extra-virgin olive oil
2 teaspoon s fine sea salt
1 tablespoon herbes de Provence
1/4 cup bread crumbs
1/4 cup shredded parmesan cheese
3 tablespoons extra-virgin olive oil
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
  • Bake in the preheated oven for 30 minutes.
  • While the zucchini bakes, stir together the bread crumbs, parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BAKED ZUCCHINI DE PROVENCE



Baked Zucchini de Provence image

This wonderful seasonal side dish has a rich meaty flavor even though it's completely vegetarian!

Provided by Toph Toph

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 55m

Yield 4

Number Of Ingredients 8

3 zucchini, sliced into 1/4-inch rounds
3 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
1 tablespoon herbes de Provence
¼ cup breadcrumbs
¼ cup shredded Parmesan cheese
3 tablespoons extra-virgin olive oil
salt and pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
  • Bake in the preheated oven for 30 minutes.
  • While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

Nutrition Facts : Calories 250 calories, Carbohydrate 8.1 g, Cholesterol 5.5 mg, Fat 22.6 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 4 g, Sodium 1033.8 mg, Sugar 2 g

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