Zucchini Toss

Name: Zucchini Toss
Ingredients: 5 whole Medium Sized Zucchini; 14 ounces, fluid Can Pomodorini (Cherry Tomatoes); 4 Tablespoons Olive Oil; 1/3 cups Fresh Chopped Parsley; 1 teaspoon Dried Italian Seasoning; 2 whole Peeled & Minced Garlic Cloves; Salt and Pepper; 1 dash Red Pepper Flakes; 1-1/2 cup Stale Bread Cubes; 1/2 cups Pecorino Cheese Grated; 1 Tablespoon Lemon Zest; 1/2 whole Red Chile Pepper; Salt and Pepper; 2 Tablespoons Chopped Fresh Parsley; 1 Tablespoon Olive Oil

15 ingredients

3 steps

Ingredients

5 whole Medium Sized Zucchini
14 ounces, fluid Can Pomodorini (Cherry Tomatoes)
4 Tablespoons Olive Oil
1/3 cups Fresh Chopped Parsley
1 teaspoon Dried Italian Seasoning
2 whole Peeled & Minced Garlic Cloves
Salt and Pepper
1 dash Red Pepper Flakes
1-1/2 cup Stale Bread Cubes
1/2 cups Pecorino Cheese Grated
1 Tablespoon Lemon Zest
1/2 whole Red Chile Pepper
Salt and Pepper
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Olive Oil

Directions

1

Preheat oven to 375 degrees F. Remove top and tail from zucchini and slice into thin rounds. Place into a mixing bowl with the rest of the ingredients excluding the breadcrumb mixture and mix well with your hands. Pour the zucchini mixture into an oven-proof casserole dish large enough to hold everything, cover, and bake for about 30 minutes or until the zucchini are fork tender.
2

While the zucchini are baking, place the bread cubes in a food processor and pulse until they become coarse crumbs. Add the chile pepper, lemon, cheese, salt and pepper and pulse until well mixed but still coarse. Add the parsley and olive oil and pulse once more just until the parsley is chopped.
3

Uncover the zucchini and sprinkle the breadcrumbs over the top. Return the casserole to the oven without a cover and bake an additional 15 minutes or until the top is crisp and brown. Serve.

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