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Baked Zucchini de Provence

"This wonderful seasonal side dish has a rich meaty flavor even though it's completely vegetarian!"

Ingredients :

• 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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
• Bake in the preheated oven for 30 minutes.
• While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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