Baked Zucchini de Provence

  • Recipe By
  • Published Dec 2nd
  • Ready In55m
  • Servings4
  • Calories250
This wonderful seasonal side dish has a rich meaty flavor even though it's completely vegetarian!

Baked Zucchini de Provence Ingredients

The following are the ingredients needed to make delicious Baked Zucchini de Provence for 4 servings:

  • 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

Baked Zucchini de Provence Cooking Instructions

  • Prep15m
  • Cook40m
  • Ready In55m

To cook Baked Zucchini de Provence, you need about 15 minutes of preparation time. The time needed to cook this Baked Zucchini de Provence is about 40 minutes , and you can serve your Baked Zucchini de Provence within 55 minutes . The following are the steps to cook Baked Zucchini de Provence easily:

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 Bake in the preheated oven for 30 minutes.
  4. 4 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

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

Nutrition Facts

Per Serving: 250 calories; 22.6 grams of fat; 8.1 grams of carbohydrates; 4.4 grams of protein; 6 milligrams of cholesterol; 1034 milligrams of sodium.

  1. Sep 8th 2011

    This was pretty good. The top was the best part, so I think next time I'll add parmesan to all the layers instead of just the top. Also, after I finished cutting my zucchini, I noticed that ...

  2. I used a mandolin to slice my zucchini evenly. I followed the recipe almost exactly, except that my herbs de provence were with garlic. (This works for my boyfriend and I as we are both ga ...

  3. May 30th 2009

    I was cooking up a triple threat of herbs de provence for my wife, as she doubted we could ever use our jar of lavender. I already had a recipe for chicken and rice, so I needed a vegetable, ...

  4. Jan 31st 2009

    I really liked this! What a great presentation and I loved the crunchy bread crumb/cheese topping. I didn't EVEN pay attention to the amount of salt called for--it was obviously salt overki ...

  5. Oct 1st 2008

    Great flavor but extremely salty! I thought that 2 tsp. salt was too much and fortunately reduced it to 1 tsp. - and it was still extremely salty. Next time I'll probably reduce to 1/4 tsp. ...

  6. Sep 30th 2008

    If you're looking for a little different zucchini recipe, this is it! I arranged the zucchini in a beautiful quiche dish for a beautiful presentation. Followed the directions, but maybe di ...

  7. Sep 27th 2008

    Maybe explaining what is in Herbes de Provence would help those who can't find it in their stores. It contains a mix of ,dried Fennel, Rosemary, Thyme, and Lavender.

  8. Sep 26th 2008

    I love these roasted veggies dishes. In France, we call them "tians". You can put just about any vegetable in them, whatever's in season. Thanks for this recipe!

  9. Sep 26th 2008

    i made this with the veggies that were on sale this week -- asparagus and yellow bell peppers -- and used only about 1/2 the olive oil. veggies stayed firm, FANTASTIC flavor, refreshing alt ...