Zucchini and Herb Bake
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
- Preheat an oven to 180 degrees C.
- 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.
- Bake in the preheated oven for 30 minutes.
- 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:
(56)
Reviews in English (39)
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)
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)
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)