Panko-crusted zucchini and tomatoes

Name: Panko-crusted zucchini and tomatoes
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: European, Mediterranean
Ingredients: 2 zucchini; 3/4 cup grape Tomatoes; 2 tbsp panko breadcrumbs; 1 oz grated parmesan

3 steps

Prep:10minCook:22min

Preheat oven to 425. Prepare baking sheet with foil and cooking spray.

Updated at: Wed, 16 Aug 2023 21:08:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories112.3 kcal (6%)

Total Fat4.3 g (6%)

Carbs11.4 g (4%)

Sugars6.6 g (7%)

Protein8.3 g (17%)

Sodium191.3 mg (10%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2zucchini

¾ cupgrape Tomatoes

2 Tbsppanko breadcrumbs

1 ozgrated parmesan

Instructions

Step 1

Prepare ingredients and make topping. Trim zucchini ends and cut lengthwise into 1/2 inch planks. Halve tomatoes. In a mixing bowl, combine cheese and panko. Set aside

Step 2

Start the zucchini. Place zucchini on prepared baking sheet and toss with one tsp Olive oil, garlic pepper, and 1/4 teaspoon salt. Massage oil, garlic pepper, and salt into zucchini. Spread into single layer on 1 side. Roast in hot oven, 10 minutes.

Step 3

Finished the vegetables. After 10 minutes, remove zucchini from oven. Sprinkle topping evenly on zucchini. Place tomatoes in empty space on sheet. Roast in hot oven until vegetables are golden-brown, 10-12 minutes.