Zucchini Gratin from Eating Well
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- 2 clove(s) garlic minced
- 3 tablespoon(s) extra-virgin olive oil divided
- 1 teaspoon(s) dried marjoram or thyme
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground black pepper
- 3 medium zucchini thinly sliced (1/2")
- 1/2 cup(s) coarse, dry breadcrumbs preferably whole-wheat
- 1/2 cup(s) grated Parmesan cheese
- 1. Position rack in lower third of the oven; preheat to 450 degrees. Coat a 7x11" baking dish with cooking spray.
- 2. Combine garlic, 1 tablespoon oil, marjoram (or thyme), salt and pepper in a large bowl. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish.
- 3. Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.
- 4. Meanwhile, combine breadcrumbs, Parmesan cheese and the remaining 2 tablespoons of oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until he topping is crisp, about 15 more minutes.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Zucchini Gratin from Eating Well Recipe at a Glance
- COURSE: Side Dishes/Vegetables