Baked Zucchini / Eggplant – a delicious recipe with zucchini, bread crumbs, parsley, salt, garlic crashed, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut the zucchini lengthwise put it on a baking tray.
2
In a bowl put the breadcrumbs, the garlic, the salt and the parsley and mix well and place some of this mixture on each slice and sprinkle over some olive oil and bake for 30 minutes at 150 degree or until the zucchini are cooked.
3
The same recipe can be used on eggplants.
4
Obviously one must remember that eggplants have an acidic taste so before using it slice it and dash every layer with coarse salt and leave it for 2hrs then rinse every serving and youll notice that the acidity had left now you can follow the recipe of the zucchini.
5
If you have any remaining s of the mixture you can put it in a container that is airtight in the fridge but first you must let it dry in the sun and use it when there is the need.
241
kcal
Calories
25
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 whole zucchini or eggplant cut in thin slices, 100 grams bread crumbs, 1 bunch italian parsley finely chopped, 1 dash salt, and more.
Yes, Baked Zucchini / Eggplant falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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