Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella

By Melissa Clark

Published August 20, 2019

  • Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
25 minutes
Rating
4(1,400)
Comments
Read comments

In this highly zesty recipe, thick slices of zucchini are broiled until golden and tender, then topped with milky mozzarella and bread crumbs flecked with anchovy and garlic. While it bakes, the cheese melts, the crumbs crisp and the whole thing becomes vaguely reminiscent of a lighter parmigiana — but without the frying. If you’re feeding more than two, this recipe can be doubled. Just make sure to use two rimmed baking pans so the zucchini doesn't overlap and become soggy. If you have Castelvetrano olives, use them here; they add nice crunch and color.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 servings

  • Extra-virgin olive oil, as needed

  • 4 medium zucchini, sliced lengthwise into ½-inch-thick planks

  • Fine sea salt

  • ½ cup panko bread crumbs

  • ½ cup grated Parmesan

  • 4 anchovy fillets, minced

  • 1 garlic clove, finely grated or mashed to a paste

  • ½ teaspoon herbes de Provence or dried oregano

  • Pinch of red-pepper flakes, plus more for serving

  • 4 ounces mozzarella, grated (about 1 cup)

  • Black pepper

  • 3 tablespoons chopped, pitted black or green olives

  • 2 tablespoons torn basil or parsley leaves

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

28 grams carbs; 76 milligrams cholesterol; 537 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 33 grams fat; 5 grams fiber; 1247 milligrams sodium; 35 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.

  2. Step 2

    Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.

  3. Step 3

    Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and ¼ teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.

  4. Step 4

    When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.

  5. Step 5

    Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,400 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Donna

A few things to note: 1) Set broiler to high, otherwise the zucchini will not brown in the 5-6 minutes and cooking too long just makes them mushy. 2) The breadcrumbs make the dish. Nutritional yeast is a tasty breadcrumb addition/ sub for the dairy. 3) Maybe a little less generous with the salt? Two saltings plus anchovies was a bit much.

nponeill

Larger planks of zucchini are the answer. They browned beautifully (used the convection feature) under the grill but still needed time in the oven to fully cook them. They were delicious and and not at all watery. (I oiled and salted them about 1/2 hour before I put them under the grill.) While it takes longer to make than the 25 minutes purported here, I would make this dish again and again. Thank you, Melissa.

Johanna Kramer

I wonder if you could salt the zucchini first and let sit for 20-30 minutes to draw out some moisture, then dry them on paper towel if that would help? This recipe sound delicious, but like you, who wants soggy zucchini. 😊

Mark

I made this recipe as written, with the single exception of making it vegetarian by swapping sun-dried tomatoes for the anchovies. The recipe turned out great. Next time I will add move sun-dried tomatoes to the bread crumb mixture, and I may add a small amount of capers to add to add some salt that the anchovies would have contributed. I might try the same bread crumb mixture with eggplant.

Paula

I've been wanting to make this for some time. did so tonight and agree that salt needs to be modified. My result was soggy. I'm looking forward to making it again with modifications (less salt, thicker slices of zucchini and maybe grilling instead of broiling). I wish that I had thought to serve it with short pasta with a simple garlic and olive oil sauce. Someone mentioned polenta - that sounds like a good idea also.

Paul

salt the zucchini's an hour before, and then press out some of the water with a towel. makes them much firmer when cooked.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.