Recipe by Toph Toph
"This wonderful seasonal side dish has a rich meaty flavor even though it's completely vegetarian!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
zucchini, sliced into 1/4-inch rounds
extra-virgin olive oil
fine sea salt
herbes de Provence
shredded Parmesan cheese
salt and pepper to taste
Maybe explaining what is in Herbes de Provence would help those who can't find it in their stores. It contains a mix of ,dried Fennel, Rosemary, Thyme, and Lavender.
I used a mandolin to slice my zucchini evenly. I followed the recipe almost exactly, except that my herbs de provence were with garlic. (This works for my boyfriend and I as we are both garlic-aholics.) Maybe the squash was turning or we just didn't care for the herbs de provance with the squash. The topping was amazing and our favorite part. I didn't have crackers so I used the panko breadcrumbs that we did have in the cabinet. I'll try this again and see if the strange bitterness was from the seasoning or the squash.
I really liked this! What a great presentation and I loved the crunchy bread crumb/cheese topping. I didn't EVEN pay attention to the amount of salt called for--it was obviously salt overkill. I just gave it a light sprinkling of salt and pepper. I made this two ways--one with the Herbes de Provence as called for, and the other with a Tuscan seasoning blend. While both were good, I much preferred the Tuscan seasoning. This was a nice departure from the typical, sauteed zucchini.
i made this with the veggies that were on sale this week -- asparagus and yellow bell peppers -- and used only about 1/2 the olive oil. veggies stayed firm, FANTASTIC flavor, refreshing alternative to cheesy casseroles/boring steamed veggies. will definitely make again.
Great flavor but extremely salty! I thought that 2 tsp. salt was too much and fortunately reduced it to 1 tsp. - and it was still extremely salty. Next time I'll probably reduce to 1/4 tsp. Could use less oil also.
If you're looking for a little different zucchini recipe, this is it! I arranged the zucchini in a beautiful quiche dish for a beautiful presentation. Followed the directions, but maybe didn't use as much oil for drizzling. Everyone loved it, even the kids!!! (herb de Provence can be found in the herb and spice section of your grocery.)
I love these roasted veggies dishes. In France, we call them "tians". You can put just about any vegetable in them, whatever's in season. Thanks for this recipe!
I was cooking up a triple threat of herbs de provence for my wife, as she doubted we could ever use our jar of lavender. I already had a recipe for chicken and rice, so I needed a vegetable, and came across this gem. While we're not the biggest fans of using lavender in dinner, this baked zucchini recipe could use any sort of spice blend. This was the highlight of dinner, and is going to be our preferred method of serving zucchini. We almost ate it all before the chicken finished cooking!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Zucchini de Provence
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 203
Easy recipes for summer get-togethers.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make crispy, low-calorie baked zucchini chips.
See a simple recipe for delicious roasted acorn squash.
See how to make a creamy, delicious zucchini side dish.