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Parmigiano-Crumbed Zucchini with Sea Salt

Photo: John Autry; Styling: Cindy Barr
Yield Serves 4 (serving size: about 4 slices)
For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 medium zucchini, cut diagonally into 1/2-inch-thick slices
  • 1 1/2 ounces ciabatta bread
  • 1/2 teaspoon thyme
  • 2 teaspoons olive oil
  • 2 tablespoons grated fresh Parmigiano-Reggiano

Nutrition Information

  • calories 94
  • fat 5.9 g
  • satfat 1.2 g
  • sodium 241 mg

How to Make It

  1. Preheat grill pan over medium-high heat. Combine first 4 ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.

  2. Chop ciabatta bread. Place bread and thyme in a food processor; pulse 10 times. Heat a skillet over medium-high heat. Add olive oil. Add bread mixture; cook 5 minutes, stirring frequently. Combine zucchini, bread mixture, and Parmigiano-Reggiano.