Breadcrumbed Zucchini

The inspiration for this recipe came from Donna Hay's 'Instant Entertaining'. You can use my amounts as a guide but most times I just use whatever I happen to have. I also throw in slices of squash and am thinking of using pumpkin as well!

Breadcrumbed Zucchini

1 large zucchini sliced lengthways (0.5cm to 1cm thick) or small ones sliced in half lengthways

1-1.5 cups of bread pieces from the inside of a loaf, roughly broken

80-100 grams parmesan cheese

1-2 tablespoons of chopped parsley

2-4 tablespoons of olive oil

salt and pepper to taste

Step One

Place sliced zucchini in a single layer in a baking dish (mine is non stick so no lining of oil or paper was used)

Step Two

Cover with thinly sliced parmesan cheese 

Step Three

Mix bread pieces, parsley and salt and pepper together and scatter over the cheese

Step Four

Drizzle with olive oil

Step Five

Bake in a moderate oven (180 Celsius) for 30 minutes or browned on top. Serve hot.