These filled Kaiser rolls come close to being a perfectly unsloppy experience, but it’s not assured.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 zucchini, sliced into 1/4-inch rounds
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons fine sea salt
- 1 tablespoon herbes de Provence
- ¼ cup breadcrumbs
- ¼ cup shredded Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- salt and pepper to taste
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
- Bake in the preheated oven for 30 minutes.
- While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 1034 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Yum! Very good! Made with Happy Shrimp recipe & worked well together. added a little garlic too, used just tad of salt.
We love zucchini however I prefer Italian blend spice to herb de Provenance. Even Walmart carries both
It was pretty good, but I didn’t really like the bread crumb topping, although the spices were good. I googled them and made my own. I’m not sure if I will make this one again though.
Delicious! Omitted the oil from the crumb topping to save calories. The entire pan was eaten by 3 people! Will certainly make this again!
easy to make and great flovor
I didn’t have any herbs de providence, so I just used some herbs I had on hand. This was yummy, but there was too much topping. Next time I will cut the parm and bread crumbs in half.
Will definitely make this again. It was so tasty and easy to make. Our dinner guests were very impressed with it.
If you love veggies, you will surely enjoy this one!
My husband and I thought this was only ok. Not bad but the topping was actually a bit bland.
Healthy and yummy! I will be making this again!
excellent hot side dish. the recipe made enough for dinner last night and for leftovers for tonight, and i get the feeling that this is one of those dishes that might even be better the 2nd time around.
This is good, but being the cheese lovers that we are I added some shredded 4 Cheese Blend to step #2 and glad I did because I got a little carried away on the herbs de Provence and it helped to minimize the strong taste of the herbs. Next time I will make it with some other kind of herb blend such as the tuscan seasoning that one of the other reviewers suggested. I also used panko instead if breadcrumbs. All in all a tasty, easy and quick recipe. Thanks Toph Toph!
This was awesome. I made it for a church group and everyone in the group loved it, including my teenaged son.
This was pretty good. The top was the best part, so I think next time I’ll add parmesan to all the layers instead of just the top. Also, after I finished cutting my zucchini, I noticed that there was no way all of that would fit in a regular 9 inch pie pan. I used a deep dish pie pan and it fit perfectly.
I used a mandolin to slice my zucchini evenly. I followed the recipe almost exactly, except that my herbs de provence were with garlic. (This works for my boyfriend and I as we are both garlic-aholics.) Maybe the squash was turning or we just didn’t care for the herbs de provance with the squash. The topping was amazing and our favorite part. I didn’t have crackers so I used the panko breadcrumbs that we did have in the cabinet. I’ll try this again and see if the strange bitterness was from the seasoning or the squash.
Absolutely delicious.
This was good but I’ll cut back on the olive oil next time I make. I also used Panko crumbs. Turned out very nice!
This was terribly disappointing. All you can taste are the herbes. A teaspoon would have been plenty.
I thought these were pretty good, a lot better than plain zucchini for a nice change. I forgot to look for ‘herbes de provence’ so I will try this again with the right seasoning; I just used my own mix of Italian Seasoning from this site but everything else the same. I brushed on the oil rather than drizzle it. The topping was very tasty.
First, I dislike rosemary so I made my own version of Herbes de Provence: 1 tsp each thyme, fennel and lavender and grinded them. These are strong flavored herbs and I sprinkled the zucchini very lightly with it and saved the rest for another time. I also cut back on the salt as others suggested. I enjoyed the zucchini but my husband did not. I probably won’t make it again since it didn’t go over well with him.
Not thrilled with this recipe – very bland. If you have these ingredients on hand, I highly recommend making zucchini chips instead – almost identical ingredients, but instead of a casserole dish, you lay them on a baking sheet individually and turn half-way through cooking. It allows for a lot more flavor on every slice.