Baked Zucchini Heirloom Tomatoes And Breadcrumbs Recipes

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ZESTY PARMESAN-BREADCRUMB-CRUSTED ZUCCHINI



Zesty Parmesan-Breadcrumb-Crusted Zucchini image

The perfect answer to an easy side dish or snack.

Provided by Food City

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 8

Number Of Ingredients 10

Pan spray
1 ½ pounds zucchini
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon Food Club® Dried Oregano
½ teaspoon red pepper flakes
½ teaspoon Food Club® Paprika
½ cup Food Club® Panko Breadcrumbs
¼ cup grated Belgioioso® Parmesan cheese
2 tablespoons Food Club® Extra-Virgin Olive Oil

Steps:

  • Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
  • Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.
  • Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
  • Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
  • Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 8.1 g, Cholesterol 3.3 mg, Fat 4.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 315 mg, Sugar 1.5 g

BAKED ZUCCHINI WITH TOMATOES



Baked Zucchini With Tomatoes image

Provided by Pierre Franey

Categories     easy

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 small zucchini, about 3/4 pound
3 ripe plum tomatoes, about 1/2 pound
Salt and freshly ground pepper to taste
1 medium-size green pepper, cored, seeded and coarsely chopped
1 cup finely chopped onions
1 teaspoon minced garlic
1 tablespoon chopped fresh oregano, or 2 teaspoons dried
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil

Steps:

  • Preheat the oven to 425 degrees.
  • Trim off the ends of the zucchini and core the tomatoes. Cut each into 10 slices. Arrange them with edges slightly overlapping, alternating the zucchini and tomatoes in a baking dish. Sprinkle with salt and pepper.
  • In a bowl, mix well the green pepper, onions, garlic, oregano and cheese.
  • Spread the mixture evenly over the zucchini and tomatoes, and sprinkle with oil.
  • Place in the oven and bake 20 to 25 minutes until the tops are lightly browned.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 539 milligrams, Sugar 6 grams

BAKED ZUCCHINI, HEIRLOOM TOMATOES, AND BREADCRUMBS



Baked Zucchini, Heirloom Tomatoes, and Breadcrumbs image

Try this recipe from talented chef Eric Ripert for a delicious new way to eat your vegetables.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 7

1/2 cup dried breadcrumbs
6 tablespoons extra-virgin olive oil
1 cup fresh basil leaves
1 clove garlic
Fine sea salt and freshly ground black pepper
3 small, ripe heirloom tomatoes, cored and halved
3 small zucchini, halved lengthwise

Steps:

  • Preheat oven to 400 degrees.
  • Place breadcrumbs, olive oil, basil, and garlic in the bowl of a food processor. Process, adding water as necessary to create a smooth paste; season with salt and pepper.
  • Arrange tomatoes and zucchini in a 9-by-13-inch baking dish; season with salt and pepper and spread breadcrumb mixture over vegetables. Transfer to oven and bake until vegetables are softened and breadcrumbs are golden brown, 12 to 15 minutes.

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