Recipe for the week of Sept. 30 – Oct. 6, 2024

Zucchini Parmesan

INGREDIENTS:

  • 5 medium zucchini (about 2.5 lbs.)

  • 2 cloves garlic thinly sliced

  • 3 tbsp olive oil (plus 2 tbsp)

  • 1 ¾ tsp kosher salt

  • 1 ¼ cup jarred tomato sauce with basil (or make your own with our tomatoes and basil)

  • ¾ cup panko breadcrumbs

  • 2 cups freshly grated parmesan cheese

  • ⅓ cup basil leaves, torn or roughly chopped


INSTRUCTIONS:

  1. Preheat the oven to 450º

  2. Cut zucchini into quarters lengthwise and cut into roughly 2-inch pieces. Place zucchini in a 9x13-inch baking dish. Drizzle with 3 tbsp olive oil.

  3. Add garlic slices, season with 1 ½ tsp of salt. Toss to coat.

  4. Roast, stirring halfway through, until liquid is evaporated and zucchini is begging to brown (about 35 minutes)

  5. In medium bowl, combine panko, 1 cup of parmesan, ¼ tsp salt and 2 tbsp olive oil. Toss well.

  6. Sprinkle zucchini with 1 cup of parmesan cheese and toss to coat. Pour tomato sauce over zucchini and mix well.

  7. Sprinkle the breadcrumb mixture over the top and return to the oven for 15 mins or until golden brown and bubbly.

  8. Remove from oven and let cool for 10 minutes. Sprinkle with basil and serve warm.

Enjoy!

Jim Tinsky