| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 teaspoon olive oil
- 1 pound zucchini, sliced 1/4-inch thick, at an angle
- Kosher salt and freshly ground black pepper
- Pinch of Hungarian paprika
- 1/2 cup panko breadcrumbs (Japanese)
- 1/4 cup grated Parmesan cheese
- 8 sprigs fresh thyme, leaves stripped from the stem, lightly chopped
- 1 tablespoon olive oil
Instructions
- Heat the oven to 350 degrees F.
- Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
- To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 86 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 4 mg |
| Sodium | 219 mg |
| Serving Size | 1 of 6 servings |
| Calories | 86 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 4 mg |
| Sodium | 219 mg |
Reviews
Good, but nothing special. Easy (and fast) to make, and good use of zucchini when there’s a lot in the garden. Suggest using a little more than 1/4 cup of parmesan.
The zucchini was awful. It smelled like a hotel pool and tasted like it would be served in a high school cafeteria. Just do your normal zucchini recipe.
My Husband and I both love it. We will double the recipe next time. Great for Two. thanks for sharing.
We made this and found it to be good, but it seemed a little incomplete. So, we made it again and added corn, thin sliced red onion, and halved cherry tomatoes. We also increased the amount of Hungarian paprika and black pepper (put them in both the veggies and topping), and put parmesan cheese in with the veggies as well as in the topping. The result was very good and is a 5-star recipe we’ll make often.
Super easy and delicious! I loved the texture of the zucchini, it wasn’t mushy!
Easy and delicious!
So easy to make, but absolutely delicious. The zucchini was soft and creamy and the topping was nice and crunchy. Used a mandolin to slice the zucchini to 1/4 inch thick. I will definitely double this recipe next time I make it. As the recipe is written it served 2 adults as a side dish.
Thank you for posting and doing a video of this baked zucchini dish. I omitted the hungarian paprika and used Italian breadcrumbs for the panko breadcrumbs. I liked it better with the regular black pepper with the salt. I love spicy dishes, but I was sharing this with my family this time and they really liked it. Thank you.
I followed the recipe exactly and it was very bland. Disappointing!
Very good. Although I forgot to leave out the salt because the breadcrumbs were seasoned and already had salt.