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Baked Parmesan Zucchini
At a Glance
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hr 10 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Mediterranean
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Baked Parmesan Zucchini brings together 8 small zucchini, halved lengthways, 4 roma tomatoes, chopped, 2 garlic cloves, crushed in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 8 small zucchini, halved lengthways
- 4 roma tomatoes, chopped
- 2 garlic cloves, crushed
- 1 red chili pepper, deseeded and finely chopped
- 1 teaspoon rosemary, finely chopped
- 2 tablespoons olive oil
- 4 tablespoons breadcrumbs
- 6 tablespoons parmesan cheese, grated
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Instructions
Heat the oven to 400°F
Mix the breadcrumbs and parmesan together.
Scoop the seeds from the middle of each zucchini half with a teaspoon so that you have 16 'boats'.
Put in one large or two smaller ovenproof dishes and season.
Mix together the tomatoes, garlic, chili and rosemary with the olive oil and season.
Pile the mixture into the zucchini halves then cover the dishes with foil. Bake for 30 minutes or until tender, then remove the foil and scatter the breadcrumb mix over.
Drizzle with olive oil and bake for another 20 minutes until golden and crisp.
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