Zucchini Toss Recipe

Name: Zucchini Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole Medium Sized Zucchini; 14 ounces, fluid Can Pomodorini (Cherry Tomatoes); 4 Tablespoons Olive Oil; 1/3 cups Fresh Chopped Parsley; 1 teaspoon Dried Italian Seasoning; 2 whole Peeled & Minced Garlic Cloves; Salt and Pepper; 1 dash Red Pepper Flakes; 1-1/2 cup Stale Bread Cubes; 1/2 cups Pecorino Cheese Grated; 1 Tablespoon Lemon Zest; 1/2 whole Red Chile Pepper; Salt and Pepper; 2 Tablespoons Chopped Fresh Parsley; 1 Tablespoon Olive Oil

Servings: persons

5 whole Medium Sized Zucchini
14 ounces, fluid Can Pomodorini (Cherry Tomatoes)
4 Tablespoons Olive Oil
1/3 cups Fresh Chopped Parsley
1 teaspoon Dried Italian Seasoning
2 whole Peeled & Minced Garlic Cloves
Salt and Pepper
1 dash Red Pepper Flakes
1-1/2 cup Stale Bread Cubes
1/2 cups Pecorino Cheese Grated
1 Tablespoon Lemon Zest
1/2 whole Red Chile Pepper
Salt and Pepper
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Olive Oil

1
Preheat oven to 375 degrees F. Remove top and tail from zucchini and slice into thin rounds. Place into a mixing bowl with the rest of the ingredients excluding the breadcrumb mixture and mix well with your hands. Pour the zucchini mixture into an oven-proof casserole dish large enough to hold everything, cover, and bake for about 30 minutes or until the zucchini are fork tender.
2
While the zucchini are baking, place the bread cubes in a food processor and pulse until they become coarse crumbs. Add the chile pepper, lemon, cheese, salt and pepper and pulse until well mixed but still coarse. Add the parsley and olive oil and pulse once more just until the parsley is chopped.
3
Uncover the zucchini and sprinkle the breadcrumbs over the top. Return the casserole to the oven without a cover and bake an additional 15 minutes or until the top is crisp and brown. Serve.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 whole Medium Sized Zucchini, 14 ounces, fluid Can Pomodorini (Cherry Tomatoes), 4 Tablespoons Olive Oil, 1/3 cups Fresh Chopped Parsley, and more.

Yes, Zucchini Toss 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.

That's it — enjoy your meal!

Zucchini Toss

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions