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one green planet

Not sure what to do with those zucchini siting in your refrigerator? Try these grilled zucchini with herbed bread crumbs! This recipe is easy — light brushing of fruity olive oil, a quick grill in a pan, and a sprinkling of herbed bread crumbs. Serve them as a part of dinner or at your next cookout.

Grilled Zucchini With Herbed Crumbs [Vegan]

Ingredients

For the Zucchini:

  • 6 baby zucchini
  • Olive oil

For the Herbed Crumbs:

  • 2 cups vegan bread crumbs
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped fresh thyme

Preparation

To Make the Zucchini:

  1. Cut each zucchini in half vertically. Brush zucchini with olive oil on both sides.
  2. Brush a grill pan with olive oil and place over medium-high heat.
  3. When the pan is hot add the zucchini cut side down in one layer and cook, shaking the pan gently a few times, until the cut side is golden brown.
  4. Turn the zucchini over and cook on the other side only until it’s just cooked. You can test by inserting a knife into the zucchini to see if it's soft and cooked through. When it is done, remove from heat, transfer the zucchini to a serving platter, and keep warm.

To make the Herbed Crumbs:

  1. Add the oil to a small skillet and heat.
  2. Add the bread crumbs and toast them, stirring to moisten them all with the oil.
  3. Add the thyme and parsley. It is ready when the crumbs are toasted and are turning golden.

To Serve:

  1. Divide the zucchini among the serving plate or a platter.
  2. Sprinkle the crumbs generously over the zucchini.
  3. Sprinkle with fleur de sel or another good-quality coarse sea salt and serve warm.

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Nutritional Information

Total Calories: 1134 | Total Carbs: 162 g | Total Fat: 40 g | Total Protein: 34 g | Total Sodium: 2662 g | Total Sugar: 16 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Dina Honke

See My Recipes

I live life in abundance and my cooking reflects that. I have always loved to travel and when my love of cooking came along it begun to define who I am and what I love to do. A day in the kitchen is pure pleasure for me, even if I have to wash a few dishes in the process. I begun publishing Olive Oil & Lemons, a food and travel blog, as a place to express my love of cooking, share my recipes and have a place for my friends and family to gather around a virtual table where we can talk about food, travel and about life lived in abundance.

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