Zucchini and Herb Bake

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    Zucchini and Herb Bake

    Zucchini and Herb Bake

    (49)
    55min


    43 people made this

    This is a quick and easy side or vegetarian dish that layers slices of zucchini with a 'herb de Provence' (or your favourite herb mix) then topped with a cheesy crust.

    Ingredients
    Serves: 4 

    • 3 big zucchinis, sliced into 1/2cm rounds
    • 3 tablespoons extra-virgin olive oil
    • 2 teaspoons fine sea salt
    • 1 tablespoon herbs de Provence or mixed herbs
    • 1/4 cup (30g) breadcrumbs
    • 1/4 cup (30g) grated Parmesan cheese
    • 3 tablespoons (60ml) extra-virgin olive oil
    • salt and pepper, to taste

    Directions
    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat an oven to 180 degrees C.
    2. Arrange a layer of zucchini slices on the bottom of a baking tray so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbs. Repeat layering until the zucchini is all used.
    3. Bake in the preheated oven for 30 minutes.
    4. 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.
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    Reviews and Ratings
    Global Ratings:
    (49)

    Reviews in English (46)

    by
    108

    Maybe explaining what is in Herbes de Provence would help those who can't find it in their stores. It contains a mix of ,dried Fennel, Rosemary, Thyme, and Lavender.  -  27 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    37

    I really liked this! What a great presentation and I loved the crunchy bread crumb/cheese topping. I didn't EVEN pay attention to the amount of salt called for--it was obviously salt overkill. I just gave it a light sprinkling of salt and pepper. I made this two ways--one with the Herbes de Provence as called for, and the other with a Tuscan seasoning blend. While both were good, I much preferred the Tuscan seasoning. This was a nice departure from the typical, sauteed zucchini.  -  31 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    21

    i made this with the veggies that were on sale this week -- asparagus and yellow bell peppers -- and used only about 1/2 the olive oil. veggies stayed firm, FANTASTIC flavor, refreshing alternative to cheesy casseroles/boring steamed veggies. will definitely make again.  -  26 Sep 2008  (Review from Allrecipes USA and Canada)

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