With summer winding down, our gardens seem to be bursting with unpicked ripe zucchini. Farmer’s markets are overrun with them, and those you picked up last week seem to be miraculously reproducing in the crisper drawer of your refrigerator. I thought at this time, you might appreciate one more recipe to use some of your endless zucchini supply.
- 3 small to medium zucchini halved or large ones halved with seeds scooped out.
- 2 Tbsp kosher salt
- 4-5 Tbsp olive oil
- 1/4 cup shredded mozzarella (or vegan replacement)
- 1/2 cup breadcrumbs (gf)
- 1/4 cup grated parmesan cheese (or 3 Tbsp nutritional yeast)
- 2 cloves garlic, minced or passed through press
- 1/2 tsp each dried basil and oregano
- Pinch of red pepper flakes
Place cut zucchini in a colander and liberally sprinkle with kosher salt.
Let sit 30-60 minutes.
Blot and wipe clean with paper towels or a clean kitchen towel , removing all excess liquid.
Heat oven to 400 degrees.
Place zucchini on a sheet pan, do not crowd them, and drizzle with 1 Tbsp of the olive oil.
Bake for 30 minutes, 40 min for larger zucchini.
In the meantime place breadcrumbs, Parmesan cheese, garlic and spices in bowl and combine, add 2-3 Tbsp of olive oil and mix until you achieve the texture of "wet sand".
Remove zucchini from oven and sprinkle with parmesan (is using).
Spoon breadcrumb mixture over top and drizzle a bit of olive oil on each.
Place back in the oven and bake an additional 10 minutes, or until nicely browned and crispy.
I purposely did not add salt to the steps after the salting and draining of the zucchini. With the addition of Parmesan cheese it was salty enough for us. If you like more salt forward add a sprinkle of sea salt on the finished dish.
Zucchini's vary widely in size, if you find you have leftover breadcrumb mixture, toss in a dry heated pan until browned. It's fabulous on top of pasta, rice, or cooked vegetables.