Zucchini cut into circles and baked in the oven under a delicious shtrezel from breadcrumbs, parmesan, thyme and olive oils. Japanese breadcrumbs are best for breadcrumbs panko, they are larger and more airy, resulting in a crust it will turn out very crispy and tasty, especially in combination with molten parmesan. And under the crust gentle zucchini flavored with Hungarian paprika. The dish is very light, juicy and tasty. Serve it as a side dish or whatever самостоятельную овощную закуску. 
Time: 45 мин. Complexity: easy Servings: 4-6 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Casserole
- 1 tsp olive oil
- 0.5 kg zucchini sliced obliquely 0.5 cm thick.
- A pinch of Hungarian paprika
Topping
- 0.5 tbsp. japanese breadcrumbs panko
- 1/4 Art. grated parmesan
- 8 branches of thyme, tear off the leaves and chop
- 1 tbsp. l olive oil
Recipes with similar ingredients: zucchini, paprika, breading crackers panko, parmesan cheese, thyme
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate 1 tsp. olive oil the bottom of the baking dish measuring 20×20 cm. Lay the slices of zucchini overlapping in a spiral or in rows, salt and pepper, sprinkle paprika.
- Cook the topping: mix the breadcrumbs in a bowl crackers panko, thyme, parmesan and salt and pepper. Add 1 Art. l olive oil and mix until all the crackers are soaked in oil and will not turn yellow. Sprinkle evenly topping zucchini and bake until golden brown, 30-35 minutes.
