Thursday, November 11, 2010

Zucchini! Woot!

farmers market

At the farmer's market last Saturday, I found some especially lovely zucchini next to the winter squash, and just couldn't resist it.

Apparently, I could resist taking a photo of it, but you can just use your imagination, okay?

So I bought some, and decided to make a Baked Zucchini de Provence...sort of.

This is a super easy dish. I made it for Thanksgiving at my mom's house a couple of years ago, and my uncle Mark proclaimed it to be the best Thanksgiving dish ever.

My mom said, "Thank you."

Yep. It's so good, my mom totally took the credit for it. Thanks, Mom.

Here's what you need...

  • 3 zucchini, sliced into 1/4-inch rounds
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons fine sea salt
  • 1 tablespoon herbes de Provence
  • 1/4 cup breadcrumbs
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons extra-virgin olive oil
  • salt and pepper to taste
And here's why I say I sort of made it...I didn't have any herbes de Provence.

So I used Mrs. Dash. Because I'm crazy like that.

So - after you slice the zucchini into rounds, layer them in a lightly oiled pie plate, brushing a little olive oil and sprinkling some seasonings on each round.


Bake in a 350 degree oven for 30 minutes. Then, pull it out and top it with a mixture made from the breadcrumbs, parmesan cheese and the remaining olive oil.


Pop it back in the oven for another 10 minutes, until the topping is nicely browned and a little crunchy.

zucchini3 good...

I served it up with a salad and a slice of pumpkin bread. (You could use Linda's pumpkin muffins, too!) I'll probably post the recipe for that pumpkin bread in another week or so - because it's amazing and I love it more than chocolate candy.


Pay no attention to my lovely china. It's paper. Have I mentioned that we're moving in two weeks? There's a whole lot of packing going on...


  1. This is one I will definitely looks wonderful!

  2. Oh, man...I'm trying this one for sure! (because you KNOW by now how much I love squash, right?)