Zucchini and Herb Bake

Zucchini and Herb Bake


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.

Toph Toph

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

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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