I don't love zucchini, I think I've mentioned that before, but bake it with a crispy crunchy panko parmesan topping and I'd eat this every day. Every day. It's that good!
1 t. olive oil
1 pound zucchini, sliced 1/4" thick
salt and pepper
pinch of paprika
For the topping:
1/2 cup panko breadcrumbs
1/4 cup grated parmesan cheese
1 T. olive oil
8 sprigs fresh thyme, leaves stripped from the stem
Heat oven to 350'. Brush 1 teaspoon olive oil on the bottom of an 8x8" baking dish. Arrange the slices of zucchini in the dish, overlapping as necessary. Sprinkle with salt, pepper, and paprika.
In a small bowl combine the panko and parmesan, season with salt and pepper to taste. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.
Serve with marinara on the side if desired.
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