EBT-Friendly: 100% of ingredients

Made by Pamela

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Golden, cheesy, and packed with flavor — these zucchini planks are seared then baked with garlic, fresh thyme, and Parmesan. A perfect side dish or vegetarian main that’s crispy on the outside and tender inside.

Ingredients

Ingredients:

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•   2 medium zucchini (ends trimmed)
•   kosher salt
•   3 tbsp unrefined olive oil (divided)
•   2 cloves garlic (minced)
•   1 tbsp fresh thyme leaves (chopped)
•   1/4 tsp sea salt
•   freshly ground black pepper
•   2 tbsp grated parmesan (or pecorino cheese)
•   fresh basil leaves (for garnish)
•   crushed red pepper flakes (for garnish)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Cut the zucchini in half lengthwise and score the flesh in a crosshatch pattern without cutting all the way through the skin. Sprinkle the flesh side with kosher salt and allow them to sit for 10 minutes to sweat out moisture. Pat the zucchini dry with a paper towel.
2. Preheat the oven to 450°F. Line a baking sheet with parchment paper if you don’t have an oven-safe skillet.
3. Heat a large pan (preferably oven-safe) over medium heat. Add 1½ tablespoons of olive oil and when warm, place the zucchini flesh-side down in the pan to sear. Cook for 3 to 5 minutes on each side until browned (not fully cooked). Remove from heat and leave zucchini in the skillet (if oven-safe) or transfer to the prepared baking sheet.
4. In a small bowl, whisk together 1½ tablespoons of olive oil with the garlic, thyme, ¼ teaspoon salt, and pepper. Brush the mixture on the flesh side of the zucchini and sprinkle with Parmesan cheese.
5. Bake in the oven for 15 minutes, or until the zucchini is tender and cooked through.
6. Garnish with fresh basil leaves and crushed red pepper flakes, if desired.

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