Zesty Parmesan-Breadcrumb-Crusted Zucchini

Prep time: 10 min

Cook time: 30 min

Servings: 8

Yield: 8 servings

Description

The ultimate easy summer side dish, this baked zucchini casserole is encrusted with a tantalizing spiced Parmesan-panko topping.

• Pan spray

• 1 1/2 pounds zucchini

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon Food Club® Dried Oregano

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon Food Club® Paprika

• 1/2 cup Food Club® Panko Breadcrumbs

• 1/4 cup grated Belgioioso® Parmesan cheese

• 2 tablespoons Food Club® Extra-Virgin Olive Oil

1 Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.

2 Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.

3 Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.

4 Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.

5 Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.