{Gluten Free} Crunchy Roasted Zucchini for Passover

Step 1

Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside.

Step 2

In a large bowl, combine avocado oil, balsamic vinegar, tomato paste, garlic, salt and pepper. Whisk to combine.

Step 3

Add zucchini slices and toss until all slices are well coated. Place zucchini in a single layer on prepared baking panss; do not toss the leftover marinade.

Step 4

Place panko crumbs into bowl with remaining marinade. Mix well until the crumbs have a texture like slightly damp sand. Place a generous amount of crumb mixture on top of each zucchini slice. Spray the tops well with avocado oil spray.

Step 5

Bake for about 45 minutes, until zucchini is cooked through and crumbs are crispy.