Total: 45 min
Prep: 10 min
Cook: 35 min
Yield: 4 to 6 servings
1 teaspoon olive oil
1 pound zucchini, sliced 1/4-inch thick, at an angle
Kosher salt and freshly ground black pepper
Pinch of Hungarian paprika
For the Topping:
1/2 cup panko breadcrumbs (Japanese)
1/4 cup grated Parmesan cheese
8 sprigs fresh thyme, leaves stripped from the stem, lightly chopped
1 tablespoon olive oil
Heat the oven to 350 degrees F.
1 teaspoon olive oil, brushed over the bottom of an 8-by-8-inch baking dish. Arrange the zucchini slices in the dish in rows or a spiral in a pie plate with an overlapping pattern. Sprinkle with salt, pepper, and paprika.
To make the topping:
In a mixing bowl, combine the panko breadcrumbs, thyme, Parmesan cheese, and season with salt and pepper to taste.
Add 1 tablespoon olive oil then stir until all the breadcrumbs are soaked with the yellow tint of the oil.
Sprinkle the topping evenly over the dish and bake for 30 to 35 minutes, or until the top is golden brown.