Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1/2 loaf (about 125g) continental style white bread, cut into cubes

  3. 125g butter

  4. 2 garlic cloves, crushed

  5. 1 tbs finely chopped fresh thyme

  6. 55g (1/2 cup) almond meal

  7. 45g finely shredded parmesan

  8. Salt & freshly ground black pepper

  9. 3 green zucchini, ends trimmed, diagonally cut into 4 ripe egg tomatoes, cut lengthways into 5mm-thick slices

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. Place bread in the bowl of a food processor and process until coarsely chopped.

  2. Melt the butter in a large frying pan over medium heat until foaming. Add the bread, garlic and thyme and cook, stirring, for 3 minutes or until well combined. Add the almond meal and cook, stirring, for 2 minutes or until golden. Remove from heat. Stir in the parmesan. Season with salt and pepper.

  3. Cook the zucchini in a large saucepan of salted boiling water for 3 minutes or until tender. Rinse under cold water. Drain on a plate lined with paper towel.

  4. Sprinkle half the breadcrumbs over the base of a 20 x 30cm ovenproof dish. Arrange zucchini and tomato slices, overlapping slightly, over breadcrumbs. Sprinkle with remaining breadcrumbs.

  5. Bake in oven for 20 minutes or until golden brown. Serve immediately.


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