Zesty Parmesan-Breadcrumb-Crusted Zucchini
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
Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
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.
Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.
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