Baked Zucchini


Zucchini is probably my favorite vegetable.  Lucky for me, my parents have grown it in their garden for as long as I can remember.  Though I don't know the origin of this recipe, it has been a family favorite for years.  I took advantage of the air being on, since these bake for an hour, and made these for lunch.  However, my parents have cooked these in a foil pan on the grill in the past and it has worked well.  I always add a little bit of water to the bottom of the baking dish so that any topping that falls during cooking doesn't burn onto the dish.

1 1/2-2 pounds Zucchini
1 tablespoon Oil or Butter
1 medium Onion, chopped (I used shallots)
2 Garlic Cloves, minced
4-6 Basil Leaves, chopped (or 1 teaspoon dry basil)
1/2 cup Bread Crumbs (or cracker crumbs)
2-3 ounces Feta, crumbled
Handful of Parmesan Cheese
Tomatoes, sliced
Salt & Pepper, to taste
Extra Melted Butter (optional)

Cut the zucchini in half lengthwise and place cut side up in an 8x10 baking pan.  Saute onion, garlic, and basil in the butter/oil for a few minutes, adding salt and pepper to taste.  Add bread crumbs and blend.  Meanwhile, slice tomatoes and place the slices on top of the zucchini.  Sprinkle the top with feta and Parmesan cheese.  Cover with the bread crumb mixture and drizzle with extra melted butter over the top (I used a drizzle of olive oil).  Bake at 350 degrees, uncovered, for about 1 hour.   If the zucchini is not tender by then, cover the pan with foil and bake for an additional 8-10 minutes.  Allow the zucchini to cool and slice.