Parmigiano-Crumbed Zucchini with Sea Salt

Parmigiano-Crumbed Zucchini with Sea SaltRecipe
Photo: John Autry; Styling: Cindy Barr
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.


Serves 4 (serving size: about 4 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 94
Fat 5.9 g
Satfat 1.2 g
Sodium 241 mg


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


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.