Roasted Zucchini With Garlicky Bread Crumbs and Mozzarella
In this highly zesty recipe, thick slices of zucchini are broiled until golden and tender, then topped with milky mozzarella and bread crumbs flecked with anchovy and garlic. While it bakes, the cheese melts, the crumbs crisp and the whole thing becomes vaguely reminiscent of a lighter parmigiana — but without the frying. If you’re feeding more than two, this recipe can be doubled. Just make sure to use two rimmed baking pans so the zucchini doesn't overlap and become soggy. If you have Castelvetrano olives, use them here; they add nice crunch and color.
- Serves: 2 persons
- Extra-virgin olive oil, as needed
- 4medium zucchini, sliced lengthwise into 1/2-inch-thick planks
- Fine sea salt
- ½cup panko bread crumbs
- ½cup grated Parmesan
- 4anchovy fillets, minced
- 1garlic clove, finely grated or mashed to a paste
- ½teaspoon herbes de Provence or dried oregano
- Pinch of red-pepper flakes, plus more for serving
- 4ounces mozzarella, grated (about 1 cup)
- Black pepper
- 3tablespoons chopped, pitted black or green olives
- 2tablespoons torn basil or parsley leaves
- Lemon wedges, for serving
Step 1Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
Step 2Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
Step 3Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
Step 4When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
Step 5Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.