New This Month

Baked Zucchini, Heirloom Tomatoes, and Breadcrumbs


Try this recipe from talented chef Eric Ripert for a delicious new way to eat your vegetables.

  • Servings: 6

Source: The Martha Stewart Show, September 2009


  • 1/2 cup dried breadcrumbs
  • 6 tablespoons extra-virgin olive oil
  • 1 cup fresh basil leaves
  • 1 clove garlic
  • Fine sea salt and freshly ground black pepper
  • 3 small, ripe heirloom tomatoes, cored and halved
  • 3 small zucchini, halved lengthwise


  1. Preheat oven to 400 degrees.

  2. Place breadcrumbs, olive oil, basil, and garlic in the bowl of a food processor. Process, adding water as necessary to create a smooth paste; season with salt and pepper.

  3. Arrange tomatoes and zucchini in a 9-by-13-inch baking dish; season with salt and pepper and spread breadcrumb mixture over vegetables. Transfer to oven and bake until vegetables are softened and breadcrumbs are golden brown, 12 to 15 minutes.

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