Recipe information
Ingredients for - Zucchini Casserole With Garlicky Breadcrumbs
1. 2 medium zucchini, sliced into ¼”-thick rounds -
2. 3 medium Roma tomatoes, sliced into ¼”-thick rounds -
3. 3 1/2 tbsp. extra-virgin olive oil, divided -
4. 1/2 tsp. Kosher salt, plus more for seasoning -
6. 2 slices sourdough or whole wheat bread, cut into cubes (about 1 ½ c.) -
7. 2/3 c. freshly grated Parmesan -
8. 3 tbsp. Fresh oregano or thyme leaves -
9. 3 garlic cloves, roughly chopped -
10. 1/4 tsp. crushed red pepper flakes (optional) -
How to cook deliciously - Zucchini Casserole With Garlicky Breadcrumbs
1. Stage
Preheat oven to 400°. Arrange zucchini and tomato slices in overlapping rows in a 9”-x-13” baking dish. Drizzle 2 tablespoons olive oil over vegetables and season with salt and pepper.
2. Stage
Combine bread, Parmesan, fresh herbs, garlic, 1/2 teaspoon salt, and red pepper flakes, if using, in the bowl of a food processor or mini chopper and pulse until the mixture has broken down into crumbs. Transfer to a medium bowl, toss with remaining 1 ½ tablespoons olive oil and season with pepper. Scatter breadcrumb mixture over vegetables in an even layer.
3. Stage
Bake until zucchini is tender and breadcrumbs are golden, 30 to 35 minutes. Let cool 5 minutes before serving.
