1 pound zucchini
Salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
- Seattle fifth-graders will get their camp trip, but teachers refuse to go
- Designed in Seattle, this $1 cup could save millions of babies
- Five things to watch as Seahawks begin OTAs Monday
- Ivar’s looks to sell, lease back two venerable restaurant sites
- What the national media are saying about Robinson Cano and the Mariners' hot start to the season
Most Read Stories
¼ cup chopped fresh mint
2 cloves garlic, chopped
¼ cup dried breadcrumbs
6 tablespoons extra virgin olive oil
1. Cut the zucchini in half lengthwise. Make some diagonal incisions on the cut side. Sprinkle the cut side lightly with salt and place the zucchini halves on a wooden board, cut-side down. This will allow some of the liquid to drain away.
2. Heat the oven to 350 degrees. Put the chopped parsley and mint in a bowl and add the garlic and breadcrumbs. Add half the oil gradually, while beating with a fork. Season with a good grinding of pepper and with very little salt.
3. Oil a shallow baking or lasagna dish large enough to hold all the zucchini halves in a single layer.
4. Wipe the zucchini halves with paper towels and lay them in the dish, cut-side up. Spoon a little of the herb mixture over each half. Drizzle 1 tablespoon of the oil over the halves and cover the dish with foil. Bake for 30 minutes.
5. Remove the foil and continue baking until the zucchini is tender and the top is crisp, 10 to 20 minutes longer.
6. Drizzle with the remaining olive oil while the zucchini is still hot. Serve warm or at room temperature.
— Adapted by the Los Angeles Times from Anna Del Conte’s “Italian Kitchen.”