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Baked Zucchini with Seasoned Bread Crumbs from Eric Ripert’s ‘Avec Eric, a Culinary Journey with Eric Ripert’ Ripert, chef of the famed New York restaurant Le Bernardin and author of On the Line, takes readers on a culinary journey from Italy to California in this companion piece to his PBS series of the same name. Ripert aims to share how his cultural adventures spark the creative process. Ingredients: 1/2 cup olive oil 1/2 cup basil leaves 1/2 cup Italian parsley leaves 2 tablespoons fresh oregano leaves 1 garlic clove, thinly sliced 1/2 cup dried bread crumbs 1/4 cup water Fine sea salt and freshly ground black pepper, to taste 4 small zucchini, cut in half lengthwise Directions: Preheat the oven to 400°. Combine the olive oil, basil, parsley, oregano and garlic in a food processor and blend well. Add the bread crumbs and water and blend to create a smooth paste. Season to taste with salt and pepper. Arrange the zucchini halves in a 12- by 9-inch gratin dish. Season the zucchini with salt and pepper, and spread a thin layer of the bread crumb mixture over the zucchini. Bake until the zucchini are tender and the crust is golden brown, 10 to 12 minutes.
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