Baked Zucchini with Pancetta & Breadcrumbs

Name: Baked Zucchini with Pancetta & Breadcrumbs
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon finely chopped fresh rosemary; 5 Tbsps extra-virgin olive oil; 473 milliliters finely chopped onion (about 1 large); 113 grams slice flat pancetta (about , cut in half crosswise (substitue with prosciutto or bacon slices); 2 slices white sandwich bread, torn into pieces

You can never have too many side dish recipes, so give Baked Zucchini with Pancetta & Breadcrumbs a try. This dairy free recipe serves 8. One portion of this dish contains about 3g of protein, 15g of fat, and a total of 169 calories. Head to the store and pick up flat pancetta, olive oil, onion, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Heat oven to 350 degrees F.

Equipment you will use

Oven

Heat 3 tablespoons oil in a large skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion and cook, stirring occasionally, until softened, about 8 minutes.

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Onion

Transfer to a 12×12 baking dish and spread to make a bed for the zucchini.In the bowl of a food processor, combine bread, cheese and rosemary. Pulse until bread is broken into chunky crumbs and mixture is combined. Put zucchini on top of onions in baking dish, cut-side up. Put 1 piece pancetta, prosciutto or bacon between each zucchini piece, then sprinkle with bread mixture and drizzle with remaining 2 tablespoons oil.

Ingredients you will need

Prosciutto