Parmigiano-Crumbed Zucchini with Sea Salt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done. Ingredients:
2 teaspoons extra-virgin olive oil |
1/4 teaspoon coarse sea salt |
1/4 teaspoon freshly ground black pepper |
2 medium zucchini, cut diagonally into 1/2-inch-thick slices |
1 1/2 ounces ciabatta bread |
1/2 teaspoon thyme |
2 teaspoons olive oil |
2 tablespoons grated fresh parmigiano-reggiano |
Directions:
1. Preheat grill pan over medium-high heat. Combine first 4 ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.
2. Chop ciabatta bread. Place bread and thyme in a food processor; pulse 10 times. Heat a skillet over medium-high heat. Add olive oil. Add bread mixture; cook 5 minutes, stirring frequently. Combine zucchini, bread mixture, and Parmigiano-Reggiano.
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