I like a recipe that is simple, straightforward, and tasty. I like a recipe that I can understand the first time I read it. This one meets all my criteria. There’s not much to think about, but it will keep you wanting more. Roasted zucchini slices are topped with savory, toasty herbed bread crumbs. You can’t get it wrong.
Spread the zucchini in an even layer on the prepared baking sheet. Cover with aluminum foil, place in the oven, and cook for 10 minutes.
Meanwhile, in a mini food processor, combine the bread crumbs, sage leaves, garlic powder, ginger, nutmeg, pine nuts (if using), oil, and
Remove the zucchini from the oven and reduce the oven temperature to 350°F (180°C). Brush the slices with a little oil and sprinkle evenly with the crumb topping.
Serve right away or at room temperature. If preparing in advance, let the zucchini cool completely, then cover with plastic wrap and store in the fridge for up to 1 day. Reheat in a 300°F (150°C) oven for 30 minutes.
© 2015 All rights reserved. Published by Weldon Owen.