Baked Zucchini

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.

recipe by Sunny Anderson, Food Network

10.5.18: paper strip pumpkin

10.5.17: mummy picture

10.5.16: m&m cookie bars

10.5.15: squash ghosts

Stuffed Zucchini

LeDonna sent me a picture of the stuffed zucchini she made for dinner, I immediately made it for us because it sounded so good and her pic was so pretty. I've stuffed zucchini before but haven't seen the technique used here of chopping up the insides of the zucchini and using it in the stuffing - seeds and all! Delicious.

 

3 medium zucchini (about 1 1/2 pounds)

1 medium onion, chopped (about 1/2 cup)

1/4 cup butter

1 small green pepper, chopped (about 1/2 cup)

1 jar (2 ounces) diced pimiento, drained

1 cup herb-seasoned stuffing mix

1/2 cup shredded mozzarella cheese

Heat 2 inches salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add zucchini. Cover and heat to boiling. Cook just until tender, 8 to 10 minutes; drain. Cool slightly; cut each zucchini lengthwise into halves. Spoon out pulp; chop coarsely. Place zucchini, cut sides up, in uncreased 11 x 7 x 1.5"  baking pan. Alternatively, you can microwave the zucchini instead of boiling it - put in microwavable dish, cover tightly, microwave 5 minutes. Turn zucchini, re-cover, microwave an additional 2-4 minutes. 

we aren't fans of green peppers, so I substituted
chopped celery to give it some crunch. 

Cook and stir onion in butter in 10" skillet until tender. Stir in chopped pulp, green pepper, pimiento, and stuffing mix. Divide stuffing mixture amount zucchini halves. Sprinkle each with about 1 tablespoon cheese. Cook uncovered in 350' oven until hot and cheese is melted, 25 to 30 minutes. 

LeDonna sent me the recipe from this un-named cookbook,
I don't know who to credit for the original recipe. 

Her photo before adding the cheese. She sliced the zucchini in manageable
pieces before baking it because she was using one of those really big ones instead
of the 3 medium sized the recipe calls for. 

Happy moment ~ saw our neighbor's turtles sitting on their rocks, Leo had his hand on Leona like he was giving her a boost (or telling her to get her big butt out of the way!)