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Zesty Parmesan-Breadcrumb-Crusted Zucchini
Zesty Parmesan-Breadcrumb-Crusted Zucchini
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Delicious baked zucchini casserole with crispy Parmesan-panko topping, perfect for summer.
Ingredients:
  • Pan spray
  • 1.5 pounds zucchini
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon Food Club® Dried Oregano
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon Food Club® Paprika
  • 0.5 cup Food Club® Panko Breadcrumbs
  • 0.25 cup grated Belgioioso® Parmesan cheese
  • 2 tablespoons Food Club® Extra-Virgin Olive Oil
Instructions:
  • Preheat your oven to 350 F and generously coat an 8-inch or 9-inch round pie dish with cooking spray.
  • Thinly slice the zucchini into 1/8- to 1/4-inch slices and arrange them in a beautiful shingled pattern from the edge to the center of the dish.
  • Combine the salt, spices, breadcrumbs, and Parmesan cheese in a bowl. Drizzle the oil over the mixture and mix until the breadcrumbs are evenly coated.
  • Ensure every inch of the zucchini slices is generously coated with the breadcrumb mixture.
  • Bake until breadcrumbs are golden brown and zucchini is tender, about 30-35 minutes.

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