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Baked Zucchini de Provence

Baked Zucchini de Provence

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Toph Toph

Toph Toph

This wonderful seasonal side dish has a rich meaty flavor even though it's completely vegetarian!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1131 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in the preheated oven for 30 minutes.
  4. 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.
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Reviews

Linda
99

Linda

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.

naples34102
32

naples34102

2/2/2009

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. I just gave it a light sprinkling of salt and pepper. I made this two ways--one with the Herbes de Provence as called for, and the other with a Tuscan seasoning blend. While both were good, I much preferred the Tuscan seasoning. This was a nice departure from the typical, sauteed zucchini.

KJR
17

KJR

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 alternative to cheesy casseroles/boring steamed veggies. will definitely make again.

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