Baked Zucchini with Cream and Parmesan Bread Crumbs

4 steps

Prep:5minCook:30min

Updated at: Wed, 16 Aug 2023 21:07:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories441.9 kcal (22%)

Total Fat39.5 g (56%)

Carbs15.3 g (6%)

Sugars4.7 g (5%)

Protein8.5 g (17%)

Sodium485.3 mg (24%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupfresh bread crumbs

coarse, or panko

½ cupfinely grated parmesan cheese

2garlic cloves

finely grated or chopped

2 teaspoonsfresh oregano

marjoram, or thyme leaves, chopped

4 tablespoonsolive oil

salt

pepper

0.75 poundzucchini

small, halved lengthwise, or quartered if large

1 cupheavy cream

Instructions

Step 1

Preheat oven to 400F.

OvenPreheat

Step 2

Combine the bread crumbs, Parmesan, garlic, oregano, and 3 tablespoons of the olive oil in a small bowl; season with salt and pepper and set aside.

Step 3

Place the halved squash in a large ovenproof skillet or 2-quart baking dish. Pour the cream and the remaining 1 tablespoon olive oil over, and season with salt and pepper. Sprinkle the bread crumb mixture on top of the squash and place the baking dish on the middle rack in the oven.

Step 4

Bake until the bread crumbs are golden brown, the cream is reduced and starting to carmamelize around the edges, and the squash is tender and cooked through, about 25-30 minutes. Remove from the oven and let cool slightly before eating.