Baked Zucchini with Parsley and Oregano

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This felt like such a long week. Being my first full week back to work after vacation, I had a hard time getting myself moving. I was still on vacation time. The first few days I was back I couldn’t bring myself to cook, because I was just so tired. But with the week back to work, I also made a point to cook dinner every night. On Monday this week I made chicken and this baked zucchini for dinner.

There is so much zucchini at the farmers’ market right now, so I figured it would be a good be a good entry for this month’s AlphaBakes – the letter being Z! I know in some parts of the world, zucchinis have a different name: courgette. Courgette sounds so much fancier than zucchini.AlphaBakes Logo
The zucchini was so tender. The herbs I used were so mild, so the taste of the zucchini really shined through. It was also a really easy dish to make. I loved it! It’s perfect for my submission to this month’s Eat Your Greens.

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Baked Zucchini with Parsley and Oregano

Ingredients
1 lb zucchini
salt and pepper, to taste
1/4 cup parsley, chopped
2 tbsp oregano, chopped
2 cloves garlic, minced
1/4 cup breadcrumbs
6 tbsp olive oil

Directions

  1. Cut the zucchini in half lengthwise. Sprinkle salt on the cut side of the halves and place cut side down on a wood cutting board , allowing some of the liquid to drain away.
  2. Heat the oven to 350. Put the parsley, oregano, garlic, and breadcrumbs together in a bowl and mix together. Add half of the oil gradually and beat together with a fork. Season with pepper.
  3. Oil a baking dish and place the zucchini halves in it, cut side up. Spoon the herb mixture over the zucchini and drizzle 1 tbsp of the olive oil over the zucchini.
  4. Cover the dish in foil and bake for 30 minutes.
  5. Remove the foil and bake for 10 to 20 more minutes, until the zucchini is tender.
  6. Drizzle with the remaining olive oil.

* serves 4
* Besides Alphabakes and Eat Your Greens, this dish is also being shared with Weekend Cooking

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7 responses

  1. So funny, because I think zucchini sounds so much fancier and interesting than courgettes. Thanks for sharing with EatYourGreens, it looks quite tasty, I esp. like the crunch topping I was pondering on entering Alphabakes as Ihave done so in the past, but couldn’t think of Z and thanks to you, yes Zucchini for courgette – so much better.

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