Zucchinis are some of my favorite summer veggies. They end up in breads and desserts, sautéed into grain bowls and added to egg dishes. These baked rounds are yet another way to bring these tasty squash to the table. Serve this dish with some new potatoes and green beans or with a flaky filet of baked fish.
Recipe inspired by The Food Network’s Ellie Krieger.
Makes 4 half-cup servings.
Ingredients
- 2 medium zucchini (about 1 pound total)
- 1 Tbsp. extra virgin olive oil
- 1/4 cup freshly grated Parmesan
- 1/4 cup plain dry bread crumbs (I make my own and store them in a glass jar)
- 1/8 tsp. salt
- Freshly ground black pepper
Instructions
- Preheat oven to 450°F.
- Slice zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil.
- In a small bowl, combine Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick. Then place in a single layer on the baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
