Zucchini & Peppers with Breadcrumbs
This is one of those dishes that we serve with just about everything all Summer long. Mom will add some to an antipasto board, I like to serve it as a side for grilled meat, and I will definitely fix a plate of them for myself as lunch! These zucchini and peppers with breadcrumbs is actually the combination of two favorite dishes; from two very different parts of my life!
Believe it or not, I was once a very picky eater ( I know, I barely believe it myself!), and vegetables were definitely not a staple for me the way they are now. BUT, in college, my roomie used to slice up a zucchini, top it with grated parmesan and toss ‘em under the broiler just long enough that the cheese would melt and brown a bit. Turns out when you top things with cheese they become dramatically more edible! But really, it was probably one of the first veggies I ever really went for. Plus it was super easy.
Later on, when we found Senza Cucina in Bayville - Chef Giuseppe (who’s been on the show a few times and is a dear friend) would make the pepper roasted with herbed breadcrumbs. They were PERFECT. I just couldn’t get over their salty, crunchy, sweet, savory flavor. I asked how he did them and he gave me the balance of the recipe. And as they say, the rest is history. I just started adding in zucchini to my peppers because I love them and tossing the breadcrumb mixture onto both!
They’re best when they’re fresh out of the oven of course, but they re-heat pretty well in a toaster oven too. And honestly, they’re not bad at room temperature as part of an app board. Topped with some capers or chopped olives to round out all the flavors, these go perfectly with pretty much any Summer meal! I hope you guys enjoy making this easy vegetarian dish!
Buon Appetito!
Zucchini & Peppers with Parm & Herb Breadcrumbs
Serves 10 as an appetizer
3 bell peppers (different colors)
2 zucchini
2 Tbs. extra virgin olive oil + more for drizzling
1 C. panko breadcrumbs
1/4 C. grated parmesan cheese
1/4 C. chopped fresh parsley
1/2 tsp. garlic powder (optional)
salt & pepper
2 Tbs. capers (optional)
Preheat the oven to 450°. Line a cookie sheet with parchment paper.
Slice the peppers and zucchini. Add olive oil to veggies along with a pinch of salt and pepper. Toss to coat.
Arrange vegetable slices in a single layer on cookie sheet (you may need more than 1 sheet pan or to work in batches)
Combine breadcrumbs, cheese, parsley, and garlic powder. Season with salt and pepper. Using your hands, gently pat some of the breadcrumb mixture onto each vegetable slice. Once all the pieces have breadcrumbs, drizzle the pan with more olive oil.
Bake for 15-20 minutes or until the breadcrumbs have turned a golden brown.
Arrange vegetables on a serving dish and top with capers (or chopped olives) if desired. Serve warm.