Zucchini with Sun-Dried Tomatoes

Ingredients

• Young zucchini 0 lbs
• Nut crumb 0 oz
• Thyme 0 oz
• Sun-Dried Tomatoes 0 oz
• Pistachios 0 oz
• Olive Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the zucchini in half, scoop out the seeds, and then slice them into half-moons.

Step 2

In a blender, combine the bread crumbs with sun-dried tomatoes and thyme leaves. Mix the resulting paste with a tablespoon of olive oil, pine nuts, and season with salt and pepper, then spread it on a baking sheet.

Step 3

In a bowl, toss the zucchini half-rings with the remaining oil, season with salt and pepper, and spread them out on a separate baking sheet.

Step 4

Place both baking trays in the oven preheated to 355°F for fifteen minutes. Then, remove them and sprinkle the zucchini with toasted bread crumbs and sun-dried tomatoes.