Zucchini Bake

My first zucchini was ready last week. I was practically bursting to cut it off about 2 weeks ago, but I have been very patient and it was totally worth the wait.

Check out the size of this lovely thing!

Look at those beautiful colours!! Is it wrong to be so in love with zucchini?!

It was so fresh, all the moisture started to ooze out in droplets. The whole thing was sparkling. Damn my poor camera skills, this photo doesn't even begin to show how gorgeous it was.

Zucchini Parmesan Bake
1 egg
Zucchini
Parmesan cheese, grated
1/4 cup breadcrumbs
1 teaspoon paprika
Cheddar cheese, grated


Whisk the egg in a small bowl. Slice the zucchini in wedges and coat in the egg.

In a small bowl combine the parmesan, breadcrumbs and paprkia. Place the egg coated zucchini into an oven dish. Sprinkle over the breadcrumb mixture and bake in the oven for about 20 minutes until tender. Then top with the cheddar and allow to melt in the oven for a further 5 to 10 minutes.