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My review
Baked Zucchini de Provence
Toph Toph
"This wonderful seasonal side dish has a rich meaty flavor even though it's completely vegetarian!"
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Ingredients
55 m servings 250 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 250 calories; 22.6 g fat; 8.1 g carbohydrates; 4.4 g protein; 6 mg cholesterol; 1034 mg sodium. Full nutrition
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Reviews
Read all reviews 3748 Ratings
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Most helpful positive review
9/27/2008
Maybe explaining what is in Herbes de Provence would help those who can't find it in their stores. It contains a mix of ,dried Fennel, Rosemary, Thyme, and Lavender.
Most helpful critical review
8/4/2011
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...
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9/27/2008
Maybe explaining what is in Herbes de Provence would help those who can't find it in their stores. It contains a mix of ,dried Fennel, Rosemary, Thyme, and Lavender.
1/31/2009
I really liked this! What a great presentation and I loved the crunchy bread crumb/cheese topping. I didn't EVEN pay attention to the amount of salt called for--it was obviously salt overkill. ...
9/26/2008
i made this with the veggies that were on sale this week -- asparagus and yellow bell peppers -- and used only about 1/2 the olive oil. veggies stayed firm, FANTASTIC flavor, refreshing alterna...
10/1/2008
Great flavor but extremely salty! I thought that 2 tsp. salt was too much and fortunately reduced it to 1 tsp. - and it was still extremely salty. Next time I'll probably reduce to 1/4 tsp. Cou...
9/30/2008
If you're looking for a little different zucchini recipe, this is it! I arranged the zucchini in a beautiful quiche dish for a beautiful presentation. Followed the directions, but maybe didn't...
9/26/2008
I love these roasted veggies dishes. In France, we call them "tians". You can put just about any vegetable in them, whatever's in season. Thanks for this recipe!
5/30/2009
I was cooking up a triple threat of herbs de provence for my wife, as she doubted we could ever use our jar of lavender. I already had a recipe for chicken and rice, so I needed a vegetable, and...
8/4/2011
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...
9/8/2011
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 ther...