How to make
Pour the breadcrumbs into a bowl, add a generous pinch of chopped parsley, a crushed clove of garlic and a pinch of salt.
Pour the olive oil, while stirring, until the products are well greased. Sprinkle with grated parmesan.
Cut the zucchini and tomatoes into slices. Grease a baking pan with oil.
Roll the vegetable circles in the breadcrumbs and arrange them in rows (standing up).
If you have leftover breadcrumbs, sprinkle them on top, so that an even crispier crust forms on your roasted vegetables.
Roast the zucchini and tomatoes at 360°F (180°C) in a preheated oven for about 30 minutes.
Serve the Roasted Zucchini and Tomatoes with Parmesan as a side dish for roasted meat or as a light dinner.
Enjoy!
