Jane's Favorite Tested Recipes
09/24/2007
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Italian Baked Zucchini
| 2 zucchini |
| 3 tablespoons olive oil, divided |
| salt and pepper to taste |
| 3 tablespoons either Romano, Parmesan or feta cheese |
| 3 tablespoons fine, dry breadcrumbs |
| ½ tablespoon capers |
| ½ teaspoon oregano |
| 1 ½ tablespoons vinegar |
Heat the oven to 450 degrees. Trim the zucchini and cut into round about a half inch thick. Spread 1 tablespoon oil in the bottom of a 10 x 6 casserole dish. Add zucchini and sprinkle with salt and pepper. Drizzle another tablespoon of oil over it. Bake 10 minutes.
Combine cheese, breadcrumbs, capers, and oregano in a small bowl. Add remaining tablespoon of oil and stir to moisten the crumbs.
Remove zucchini from the oven and reduce heat to 400. Sprinkle with the vinegar and stir well. Sprinkle with breadcrumbs and return to oven and bake 20 minutes.
NOTE: This came from the News-Press in Ft. Myers in June 2005. It is half the given recipe but was plenty for us. I did choose to use reduced fat feta cheese and I used red wine vinegar, altho it didn’t designate any particular kind of vinegar. I served it as part of a vegetable plate for our lunch, but the paper suggested serving it with baked or grilled chicken. The original recipe called for a 9 x 13 pan but I have a 10 x 6 pottery one we got at an art show which was a perfect size for it.