Baked Zucchini de Provence You Have To Try

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Baked Zucchini de Provence

"This brilliant seasonal side dish has a rich meaty taste even though it's absolutely vegetarian!"

Ingredients :

three zucchini, sliced into 1/four-inch rounds
3 tablespoons extra-virgin olive oil
2 teaspoons nice sea salt
1 tablespoon herbes de Provence
1/four cup breadcrumbs
1/4 cup shredded Parmesan cheese
three tablespoons extra-virgin olive oil
salt and pepper to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

Preheat an oven to 350 stages F (one hundred seventy five stages C).
Arrange a layer of zucchini slices into the lowest of a nine-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with a number of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
Bake within the preheated oven for half-hour.
While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and three tablespoons olive oil in a bowl; season with salt and pepper. Spread frivolously over the baked zucchini and return to oven 10 mins extra; serve hot.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it frivolously, and make clean-up simpler.

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