Zucchini with parmesan in the oven

Grilled zucchini is one of the greatest culinary joys of summer. In this recipe, crispy, vibrant bread crumbs offset sweet, soft zucchini in the most delicious way. Fresh summer food. This recipe can be easily prepared for a company if you have a huge crop of courgettes.

Ingredients

• 50 ml. olive oil
• 2 cloves of garlic, chopped
• ¼ tsp red pepper
• ½ cup bread crumbs
• 60 g Parmesan cheese, grate
• 1 ½ tsp fresh thyme leaves or 1 teaspoon dried thyme, chopped
• 1 tsp lemon peel
• ¼ tsp salt
• 2 large courgettes, cut lengthwise

Directions

1. Combine oil, garlic, and crushed red pepper in a small skillet over low heat. Cook, stirring frequently, until the garlic is tender and golden brown, 3-4 minutes. Remove from heat; let cool for 5 minutes. Stir in crackers, parmesan, thyme, lemon zest and salt.
2. Preheat your grill (or oven) to a very high setting (at least 250 ° C). Lubricate the grill rack using tongs with a paper towel. Place the sliced ​​sides of the zucchini on oiled wire racks; Grill, cook, until tender crunchy, about 5 minutes on each side. Turn the courgettes over so they are cut right side up; add the sauce evenly on top. Cook until golden brown, 2 to 3 minutes. Transfer carefully to a dish. Serve with lemon wedges.