I have a deep appreciation for zucchini, or as they’re known in the UK, courgettes. They often fly under the radar, but their versatility is truly remarkable. You can bake, fry, roast, braise, or eat them raw. Zucchini, in one form or another, are a staple on our Shabbat or Yom Tov table.

Now, let’s talk about this roasted zucchini dish. It’s incredibly simple and can be eaten as is. But when paired with the shallot breadcrumb topping, it reaches a whole new level of deliciousness.

Speaking of breadcrumbs, their importance should never be underestimated. They’re a time-honoured ingredient in Ashkenazi cooking, particularly in Hungarian Jewish cuisine. As a kid, I remember being served boiled cauliflower by an elderly relative, and I was bored by its blandness, both in colour and flavour. I flat out refused to eat it—until the moment the cauliflower was crowned with a full cup of crispy fried garlic breadcrumbs, at which point they became addictive. The same magical breadcrumbs topped potato dumplings and, when in season, white asparagus.

This recipe pays homage to that cherished tradition. The breadcrumb topping is so addictive that I recommend doubling the recipe and experimenting with other vegetables that can be elevated by this breadcrumb treatment.

INGREDIENTS:

For zucchini (courgettes):

• 8-10 medium-sized zucchini (courgettes), quartered lengthwise
• 4 tablespoons of extra-virgin olive oil
• Flaky sea salt
• Freshly ground black pepper

For Crumb:

• 60g (1/2 cup) panko breadcrumbs
• 75g (1/2 cup) minced shallots
• 4 tablespoons of extra-virgin olive oil
• Flaky sea salt
• Freshly ground black pepper

To serve:

• 4 tbsp finally chopped parsley (optional)

METHOD:

1. Preheat the oven: Heat the oven to 190°C (375°F).
2. Season the zucchini: In a large bowl, combine the zucchini, olive oil, salt, and pepper until well coated.
3. Arrange for roasting: Divide the zucchini between two roasting trays. Tip: Do not overcrowd—if you do, the zucchini will steam instead of roast, and you won’t get those lovely golden bits. Swap the trays halfway through cooking.
4. Roast: Roast for 20–25 minutes, or until the zucchini is tender and deep golden brown.
5. Make the crumbs: Heat a large, wide sauté pan over medium heat. Add the oil and let it shimmer. Add the shallots and cook, stirring constantly, until golden.
6. Toast the crumbs: Add the panko breadcrumbs to the pan. Cook, stirring constantly, until the crumbs turn golden brown. Season with salt and pepper.
7. Assemble and serve: Just before serving, place the warmed zucchini on a large flat serving plate. Pile high, top with the shallot crumbs, and sprinkle with parsley, if using. reheat the oven to 190°C (375ºF).

MAKE AHEAD:

1. Once cooked, the zucchini can be stored in an airtight container in the fridge for up to 2 days. Bring to room temperature before reheating, and drain any accumulated liquid before arranging on a serving dish.
2. The crumb can be made 1–2 days ahead and stored in an airtight container at room temperature.