Oven-baked zucchini

Ingredients:

Casserole

• 1 teaspoon olive oil
• 0.5 kg zucchini, sliced ​​diagonally 0.5 cm thick.
• A pinch of Hungarian paprika

Topping

• 0.5 cups Japanese panko breadcrumbs
• 1/4 tbsp. grated parmesan
• 8 sprigs of thyme, leaves picked and chopped
• 1 tbsp. l. olive oil

Preparation:

1. Preheat oven to 175°C.
   
   Grease the bottom of a 20x20cm baking dish with 1 teaspoon of olive oil. Arrange the zucchini slices in an overlapping spiral or rows, season with salt and pepper, and sprinkle with paprika.
2. Prepare the topping: mix in a bowl panko breadcrumbs, thyme, Parmesan, and season with salt and pepper. Add 1 tablespoon of olive oil and toss until the breadcrumbs are coated and golden brown. Sprinkle the topping evenly over the zucchini and bake until golden brown, 30-35 minutes.