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Baked Zucchini Recipe

Baked Zucchini    

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Baked Zucchini Recipe uses zucchini or squash married with shredded Parmesan, bread crumbs, olive oil, kosher salt and ground black pepper to bake a deliciously tasty dish.
Food Category:    Vegetables
Cuisine Origin:    Southern
    • Servings: 5, about 8 slices
    • Calories: 59 per serving
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  • 1 lb. zucchini or squash (about 2 medium-sized)
  • 1/4 cup shredded Parmesan (heaping)
  • 1/4 cup Panko breadcrumbs (heaping)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • freshly ground pepper, to taste


  • Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
  • In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
  • Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side. Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
  • Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)
Baked Zucchini
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