Zucchini GratinAdd To My Recipes
4 small zucchini, sliced thinly with a food processor or mandoline
2 teaspoons salt
1 cup Jeff Nathan Creations Chef Gourmet Gluten Free Panko
1/4 cup Bartenura Olive Oil + 2 tablespoons Bartenura Olive Oil
Mix zucchini slices with salt and let sit in a bowl for one hour. Transfer zucchini to a kitchen towel and wring dry.
Preheat oven to 350 degrees Fahrenheit.
Mix panko crumbs with one-quarter cup olive oil and set aside.
Mix zucchini with two tablespoons olive oil and transfer to an eight x eight-inch baking pan or pie dish. Top with prepared panko crumbs.
Bake 25 minutes, until zucchini is soft. Serve at room temperature.
This recipe provided with permission from kosher.com.
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