Author Notes
This started as a recipe my sister sent me a long time ago for baked zucchini with bread crumbs that has evolved over the years in both of our kitchens. This is a simplified version in which the red cherry tomatoes star, as they melt sweetly onto their zucchini logs. - Fairmount_market —Fairmount_market
Test Kitchen Notes
Creativity goes a long way in cooking, and Farimount_market demonstrates that here. From the name to the ingredients, this recipe is a perfect example of how simple and original are the two parts that make up a well-constructed dish. The ingredients are basic but refined and the directions are easy to follow; in part because of the few steps involved in creating this lovely dish. It comes together in just a few minutes, could be adapted to accommodate different tastes or ingredients, is a good choice for the home cook on a budget, and still seems very elegant. We had leftovers the next day, which I mashed with a fork to make into a spread for pita chips -- also good! - checker —checker
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Ingredients
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6
small zucchini
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16
red cherry tomatoes
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olive oil
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1/2 cup
bread crumbs
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1/2 cup
grated pecorino romano
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1/4 cup
pine nuts
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20
leaves basil
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2
anchovy fillets
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freshly ground black pepper
Directions
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Preheat the oven to 450 degrees.
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Remove the ends of the zucchini and slice them into 1/4 inch strips lengthwise (about 3 or 4 strips per small zucchini). Halve the cherry tomatoes.
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Spread some olive oil on the bottom of a baking dish and arrange the zucchini slices in a single layer. Brush the zucchini with a little more olive oil and arrange the tomato halves on top, cut side down. Sprinkle over the pine nuts.
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Finely chop the basil and anchovy fillets and combine in a bowl with the bread crumbs, grated cheese, and a generous amount of black pepper, using your hands to mix the anchovy bits into the bread crumbs. Sprinkle the breadcrumb mixture over the zucchini and tomatoes.
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Bake in the center of the oven for 20-25 minutes until the tomatoes have collapsed and the breadcrumb mixture is nicely browned. Serve warm.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.
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