Cheesy Garlicky Bread Crumb Topping
This is a go-to topping that I pull out for many different summer vegetables and even fish! It's another premade element that's easy to make and so versatile that I make it in double batches. Freeze what you don't use so you can pull it out (and put it on) the next time you need to wow a casual dinner guest.
What doesn't like a cheesy/garlicky boost? I've used this with thinly sliced zucchini, summer squash, eggplant, pattypans, fresh tomatoes, you name it. Choose a juicy/watery vegetable, slice it and bake it in a casserole dish. It definitely elevates your vegetable game. (For some immediate ideas, see our Crunchy Summer Vegetable Bake). Include fresh basil on the tomatoes if you like, or try oregano with eggplant (with eggplant and zucchini, salt them first to draw out excess moisture), thyme with zucchini.
This topping is also great on fish! Sprinkle these wonderful crumbs generously to liven up cod and other flaky, white-fleshed fish like halibut or flounder (See our Crunchy Baked Cod recipe.)
This Cheesy, Garlicky Breadcrumb topping bakes up crispy and flavorful over so many veggies!
- 4 Whole Wheat bread (slices, toasted)
- 1/2 cup Parmesan Cheese (shredded)
- 5 Garlic Cloves (minced)
- 1/3 cup Extra Virgin Olive Oil
- Toast the whole wheat bread until it is fairly dry but not burned. Tear into small pieces and place in a food processor.
Add the parmesan cheese and garlic to the food processor and blend until all is small bits.
While food processor is running, pour in the olive oil and process until well mixed.
Spread over vegetables or chosen protein and bake as directed.
These crumbs freeze well and will retain flavor for 3 months.