Zucchini with Sun-Dried Tomatoes

Description

Baked zucchini is topped with a crumble made from baked bread, sun-dried tomatoes, and pine nuts. A seemingly simple appetizer that can easily replace a lunch.

Ingredients

• Young zucchini - 2 lbs
• Nut crumb - 1.8 oz
• Thyme - 0.4 oz
• Sun-Dried Tomatoes - 1.8 oz
• Pistachios - 0.7 oz
• Olive Oil - 1 fl oz
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the zucchini in half, scoop out the seeds, and then slice them into half-moons.

Step 2

In a blender, combine the bread crumbs with sun-dried tomatoes and thyme leaves. Mix the resulting paste with a tablespoon of olive oil, pine nuts, and season with salt and pepper, then spread it on a baking sheet.

Step 3

In a bowl, toss the zucchini half-rings with the remaining oil, season with salt and pepper, and spread them out on a separate baking sheet.

Step 4

Place both baking trays in the oven preheated to 356°F for fifteen minutes. Then, remove them and sprinkle the zucchini with toasted bread crumbs and sun-dried tomatoes.

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