Zucchini may well become your favourite vegetable when gussied up hasselback style. The cut zucchini are brushed with zesty Italian dressing, then baked until deliciously tender. And the crisp garlicky panko bread crumb topping adds the perfect finishing touch.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 zucchini (7 to 8 inches long)
1/2 cup Kraft Zesty Italian Dressing
2 Tbsp. extra virgin olive oil
1/2 tsp. minced garlic
1/2 cup panko bread crumbs
2 Tbsp. chopped fresh parsley
2 Tbsp. KRAFT 100% Parmesan Aged Grated Cheese
2 tsp. fresh thyme leaves
2 tsp. lemon zest
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How do I make it ?
Heat oven to 375ºF.
Place 1 zucchini between 2 handles of wooden spoons. Partially cut zucchini crosswise into 1/4-inch-thick slices, stopping cuts when knife hits spoon handles. Repeat with remaining zucchini.
Place zucchini, cut sides up, in shallow baking dish; brush evenly with 2 Tbsp. dressing.
Bake 45 to 50 min. or until tender, brushing with remaining dressing every 15 min.
Meanwhile, heat oil in small skillet on medium-low heat. Add bread crumbs and garlic; cook 2 to 3 min. or until golden brown, stirring constantly. Remove from heat; stir in remaining ingredients.
Sprinkle bread crumb mixture over zucchini before serving.
Kraft Kitchen Tips!
For more flavour, add a mashed anchovy to hot oil in skillet along with the garlic and bread crumbs.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 170 mg
Carbohydrate 8 g
Fibre 1 g
Sugars 3 g
Protein 2 g
8 servings, 1/2 zucchini (105 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.