Zucchini Broiled With Garlic And Mozzarella
Thick slices of zucchini are broiled until tender and then topped with mozzarella, garlic, and gluten-free panko. This makes a quick flavorful side dish that is ready in under 25 minutes.
Servings: 4 people10
Calories: 141kcal
Ingredients
- 2 medium zucchini sliced in half lengthwise
- extra-virgin olive oil as needed
- flaky sea salt
- ¼ cup gluten-free panko bread crumbs or regular panko
- ¼ cup Parmesan cheese grated
- 2 anchovy fillets minced
- ½ garlic clove minced or grated
- ¼ teaspoon herbes de Provence or dried oregano or za'atar
- pinch red pepper flakes to taste
- 2 ounces mozzarella grated or shredded (about a half cup)
- black pepper to taste
- 2 tablespoons castelvetrano olives or kalamata olives, chopped
- 1 tablespoon parsley chopped
- 1 lemon zested
Instructions
- Heat the broiler.
- Brush a rimmed sheet pan with olive oil.
- Lay the zucchini cut side down on the sheet pan. Brush with olive oil and season with salt.2 medium zucchini, extra-virgin olive oil, flaky sea salt
- Broil until golden in spots, about 4 minutes.
- Flip the zucchini and continue to broil, about 5 minutes, until golden brown.
- Preheat the oven to 500℉.
- In a small bowl, combine the panko, Parmesan, anchovies, garlic, herbes de Provence, red pepper flakes and a pinch of salt.¼ cup gluten-free panko bread crumbs, ¼ cup Parmesan cheese, 2 anchovy fillets, ½ garlic clove, ¼ teaspoon herbes de Provence, pinch red pepper flakes
- Add 1 tablespoon of olive oil.
- Using your hands, rub the oil and the mixture together to combine.
- Sprinkle the zucchini with the mozzarella cheese.2 ounces mozzarella
- Sprinkle the panko mixture on top. Drizzle with more olive oil.
- Bake until the cheese melts and the panko is golden, about 5 minutes.
- Remove from the oven and place on a serving plate.
- Drizzle with olive oil, sprinkle with black pepper, and top with the olives and parsley. Sprinkle the lemon zest on top. Serve.black pepper, 2 tablespoons castelvetrano olives, 1 tablespoon parsley, 1 lemon
Notes
Broilers move fast. Stay nearby and watch for golden spots so you catch it before it goes from caramelized to charred.
Pat the zucchini dry before it hits the pan. Surface moisture is what stands between you and good caramelization. A quick press with a paper towel makes a real difference.
Don't skip the anchovy. It melts completely into the panko mixture and you won't taste fish, just a deeper, more savory crust. If you leave it out, add a small splash of fish sauce or a drizzle of balsamic vinegar to compensate.
Grate your own mozzarella. Pre-shredded cheese has anti-caking coatings that prevent it from melting smoothly. A block of low-moisture mozzarella grated fresh gives you that clean, even melt.
Leftovers: Refrigerate in an airtight container for up to 3 days. Reheat under the broiler for 1 to 2 minutes. The microwave will make the crust soggy.
Nutrition
Calories: 141kcal | Carbohydrates: 14g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 303mg | Potassium: 326mg | Fiber: 2g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 33mg | Calcium: 177mg | Iron: 1mg
