Roasted Zucchini with Cheesy Toasted Breadcrumbs

A viral trend I can definitely get behind! The Thomas Keller Roasted Zucchini is a delicious way to get your veggies in, plus it’s fairly simple to make. I added my spin on it by topping with some cheesy breadcrumbs and it was the perfect side for dinner! I also think it would be delish in my Grilled Veggie Sandwich (recipe on the blog). Have fun with it!!

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Ingredients

• 2 medium-sized zucchini
• Kosher salt
• 1-2 tbsp avocado oil
• Fresh herbs to garnish like oregano or parsley
• Toasted Breadcrumbs:
• 2 tbsp olive oil
• 1/3 cup panko breadcrumbs
• 1/2 tsp kosher salt
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper
• 1 tbsp grated parmesan cheese

Instructions

1. Cut the zucchini in half longways and then score the cut side in a crosshatch pattern. Sprinkle generously with kosher salt and let it sit for 10-15 minutes to draw out the moisture. This prevents a soggy zucchini.
2. Preheat the oven to 450 degrees while the zucchini sits. Press a paper towel gently on the cut side of the zucchini until dry.
3. Heat the avocado oil in cast iron skillet over medium heat. Add the zucchini and cook for about 5 minutes until dark brown. Place the skillet in the oven for 10-15 minutes (original recipe says 20-30 but I prefer my zucchini more tender).
4. While it bakes, heat olive oil in a skillet over medium heat. Add the breadcrumbs and seasonings and stir in the pan until golden brown and toasted. Set aside in a bowl and toss with parmesan cheese.
5. Sprinkle the zucchini with the breadcrumbs and some fresh herbs, like oregano.