Baked Zucchini De Provence Recipes

QUICK AND EASY BAKED ZUCCHINI

Steps:

• Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.
• Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges").
• Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.
• Line up in two rows so they're touching each other, with the skin side down.
• Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.
• Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.
• Serve immediately!

BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

Steps:

• Heat oven to 350 degrees F.
• In a bowl, mix together the grated Parmesan, thyme and spices until well combined.
• Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil
• Sprinkle the Parmesan-thyme topping on each zucchini stick
• Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully.
• Serve immediately as an appetizer with a side of tzatziki or hummus for dipping! Or serve it as a side next to your protein of choice.

OVEN-BAKED ZUCCHINI AND TOMATO (TIAN FROM PROVENCE)

Steps:

• Preheat oven to 375 degrees.
• In a skillet, heat 1 tbsp of oil over medium heat. Add onions and sauté 10 minutes, or until tender.
• Add 1 tsp of thyme and 1/4 tsp of salt and pepper to the onions and remove from heat.
• Arrange the tomatoes, zucchini and onion slices in orderly rows across the width of 2 1/2 qt shallow baking dish preferably clay. (Can use glass baking dish).
• In small bowl, combine remaining 3 tablespoons of oil, 1/2 tsp of salt and 1/4 tsp of pepper and mix it all together. Drizzle over vegetables.
• Cover the baking dish tightly with foil. Bake for 15 minutes; uncover, and bake another 30 minutes or until vegetables are tender; let stand 10 minutes before serving.