Sandy zucchini get their name from the breadcrumbs that give them a coating reminiscent of the fine sand on the beaches of Salento! Made delicious by a mix of aromatic herbs, they are a great side dish.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 4 Zucchini (about 1.5 lbs)
- 1/2 cup Parmesan cheese (grated)
- to taste ready-made breadcrumbs (Cannamelo Mediterranean coating)
- to taste Fine salt
- to taste Olive oil
- to taste Oregano
- to taste Black pepper
Preparation
Wash the zucchini and cut them into sticks, not too thin.
Place them in a bowl, add the ready-made breadcrumbs, Parmesan, a bit of pepper, and oil.
Mix well.
Line the baking tray with parchment paper, place the zucchini without overlapping them, sprinkle with a bit more breadcrumbs and Parmesan, and bake at 356°F for about 25 minutes.
Once cooked, remove from the oven and add a bit of salt if necessary.
Notes
The ready-made coating is surely quick to use when in a hurry.
If you don’t have it on hand, you can prepare it yourself with breadcrumbs, minced garlic, fine salt, black pepper, rosemary, and a mix of aromatic herbs (savory, thyme, basil, oregano, marjoram).
