Zesty Parmesan-Breadcrumb-Crusted Zucchini

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

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 78 Calories

Ingredients

• 1 teaspoon kosher salt
• ½ teaspoon red pepper flakes
• 1 teaspoon black pepper
• Pan spray
• 1 ½ pounds zucchini
• 1 teaspoon Food Club® Dried Oregano
• ½ teaspoon Food Club® Paprika
• ½ cup Food Club® Panko Breadcrumbs
• ¼ cup grated Belgioioso® Parmesan cheese
• 2 tablespoons Food Club® Extra-Virgin Olive Oil

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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