Ingredients
- Pan spray
- 1 ½ pounds zucchini
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Food Club® Dried Oregano
- ½ teaspoon red pepper flakes
- 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
Why This Dish Is So Special
Helpful Tips For Cooking
- Press the zucchini slices lightly with a paper towel before breading to remove excess moisture and help them crisp up better.
- Cook on medium heat to avoid burning the breadcrumbs while still getting a golden, crispy crust.
Directions
Heat your oven to 350°F. Lightly spray an 8- or 9-inch pie dish with cooking spray to keep things from sticking. Slice the zucchini thinly—about an eighth to a quarter inch thick—and then layer the slices in the dish, overlapping them from the outside edge toward the center like shingles on a roof. In a bowl, mix together the salt, spices, breadcrumbs, and Parmesan cheese. Drizzle in the oil and stir until all the breadcrumbs are nicely coated. Sprinkle this mixture evenly over the zucchini, making sure to fill in all the little gaps between the slices. Pop the dish in the oven and bake for about 30 to 35 minutes, until the topping turns golden and crispy and the zucchini is tender. Let it cool for a few minutes before serving so the topping sets up nicely.
