Cook Time 45 minutes
4 to 5 Medium Zucchini, Washed & Dried
1 14 oz. can Mutti Cherry Tomatoes, drained
4 Tablespoons Planeta Extra Virgin Olive Oil
1/3 Cup Chopped Fresh Parsley
1 Teaspoon Dried Italian Seasonings
2 Finely Minced Garlic Cloves
Sea Salt & Cracked Black Pepper
Dash of Aleppo Chile, Crushed (Optional)
1 1/2 Cups Small Stale Country Bread Cubes
1/2 Cup Grated Pecorino Romano
Zest from 1/2 Lemon
1/2 Aleppo Chile, Crushed (Optional)
Trapani Sea Salt and ground Tellicherry Pepper, to taste
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Aleppo Chile, Crushed (Optional)
Preheat oven to 375 degrees F. Trim and slice zucchini into thin rounds. Place into a mixing bowl with the rest of the ingredients except the breadcrumbs and mix well. Pour the zucchini mixture into an oven-proof casserole dish, cover, and bake for about 30 minutes or until the zucchini are fork tender.
While the zucchini are baking, place the bread cubes in a food processor and pulse until they become coarse crumbs. Add the Aleppo Chile flakes, lemon, Pecorino Romano, Trapani Salt and Tellicherry Pepper and pulse until well mixed but still coarse. Add the parsley and olive oil and pulse once more just until the parsley is chopped.
Uncover the zucchini and sprinkle the breadcrumbs and tomatoes over the top. Return the casserole to the oven without a cover and bake an additional 15 minutes or until the top is crisp and brown. Serve.
Recipe adapted from and photo courtesy of www.italianfoodforever.com