BAKED ZUCCHINI, HEIRLOOM TOMATOES, AND BREADCRUMBS

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Baked Zucchini, Heirloom Tomatoes, and Breadcrumbs image

Try this recipe from talented chef Eric Ripert for a delicious new way to eat your vegetables.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Number Of Ingredients 7

1/2 cup dried breadcrumbs
6 tablespoons extra-virgin olive oil
1 cup fresh basil leaves
1 clove garlic
Fine sea salt and freshly ground black pepper
3 small, ripe heirloom tomatoes, cored and halved
3 small zucchini, halved lengthwise

Steps:

  • Preheat oven to 400 degrees.
  • Place breadcrumbs, olive oil, basil, and garlic in the bowl of a food processor. Process, adding water as necessary to create a smooth paste; season with salt and pepper.
  • Arrange tomatoes and zucchini in a 9-by-13-inch baking dish; season with salt and pepper and spread breadcrumb mixture over vegetables. Transfer to oven and bake until vegetables are softened and breadcrumbs are golden brown, 12 to 15 minutes.

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