Zucchini Fans
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
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4 servings When Megan was little, her mother made these regularly, perhaps as an inducement for the children to eat their green vegetables. With their striking fan-shaped look and crunchy, cheesy topping, these zucchini are irresistible to children and adults.
Ingredients
- 1 pound baby zucchini or small zucchini (no longer than 6 inches)
- ½ cup buttery cracker crumbs or panko
- ¼ cup grated Romano or Parmesan
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons butter, cut into small pieces, or olive oil
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 pound baby zucchini or small zucchini (no longer than 6 inches)
- ½ cup buttery cracker crumbs or panko
- ¼ cup grated Romano or Parmesan
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoons butter, cut into small pieces, or olive oil
Let's Cook
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Step 1.
Preheat the oven to 400°F. Oil a large baking sheet. Wash and dry: 1 pound baby zucchini or small zucchini (no longer than 6 inches)
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Step 2.
Starting at the blossom end, make thin, lengthwise slices in the zucchini, being careful not to cut through the stem end, leaving it intact so the slices stay together. Gently fan the slices out; some of them may tear a bit at the stem end (no one will know but you). Lay the fanned zucchini on the baking sheet.
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Step 3.
Combine in a bowl: ½ cup buttery cracker crumbs or panko; ¼ cup grated Romano or Parmesan; ½ teaspoon smoked paprika; ¼ teaspoon black pepper; ¼ teaspoon salt
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Step 4.
Sprinkle the crumb mixture evenly over the zucchini. Scatter or drizzle over the top: 2 tablespoons butter, cut into small pieces, or olive oil
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Step 5.
Bake until tender, 15 to 25 minutes, depending on the size of the zucchini.
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