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Baked Zucchini

Recipe courtesy of Sunny Anderson

Show: Cooking for Real

Episode: Quick and Easy

Baked Zucchini

Name: Baked Zucchini
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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Level: Easy
Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 4 to 6 servings

Level: Easy
Total: 45 min

Prep: 10 min
Cook: 35 min

Yield: 4 to 6 servings

Ingredients

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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

For the Topping:

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

Directions

Watch how to make this recipe.

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.