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
What Makes This Dish So Tasty
This dish offers a delightful crunch from the golden parmesan and breadcrumbs, paired with the fresh, mild flavor of zucchini. The zesty twist adds a bright, tangy note that keeps every bite exciting. It’s a perfect way to enjoy vegetables with a satisfying texture and bold flavor.
Cooking Hints
- Use fresh zucchini that is firm and not too watery for the best texture.
- Toast the breadcrumbs lightly before mixing to enhance their crunch and flavor.
- Keep an eye on the oven to prevent the topping from burning; it should be golden brown and crisp.
- Toast the breadcrumbs lightly before mixing to enhance their crunch and flavor.
- Keep an eye on the oven to prevent the topping from burning; it should be golden brown and crisp.
Directions
Warm 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 into thin rounds, about 1/8 to 1/4 inch thick. Then, arrange the slices in the dish, overlapping them slightly like shingles, working your way from the outer edge toward the center. In a bowl, mix together the salt, spices, breadcrumbs, and Parmesan cheese. Drizzle in the oil and stir everything until the breadcrumbs are evenly coated. Sprinkle this mixture generously over the zucchini, making sure to cover all those little gaps between the slices. Pop the dish in the oven and bake for about 30 to 35 minutes, until the topping is golden and crispy and the zucchini feels tender when you poke it.
How To Serve It Best
Serve alongside grilled chicken or fish for a well-rounded meal. It also pairs nicely with a simple green salad or a light pasta tossed in olive oil and garlic. A squeeze of fresh lemon over the top just before serving can boost the zesty flavor even more.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to help maintain the crispy topping rather than using a microwave, which can make it soggy. If needed, you can refresh the crunch by briefly broiling before serving.
Frequently Asked Questions
Can I use other types of cheese instead of Parmesan?
Yes, you can substitute with Pecorino Romano or Asiago for a similar flavor.
How thin should I slice the zucchini?
Slice the zucchini into rounds about 1/8 to 1/4 inch thick for even cooking.
Can I make this dish ahead of time?
Yes, you can assemble it and refrigerate for a few hours before baking.
What can I use if I don’t have panko breadcrumbs?
Regular breadcrumbs or crushed crackers work as alternatives.
Is it possible to bake this at a higher temperature?
You can bake at 375°F but reduce the time to about 25-30 minutes, watching closely.
How do I know when the zucchini is done?
The topping should be golden and crispy, and the zucchini should be tender when poked.
Can I prepare this recipe without olive oil?
You can use melted butter or another cooking oil, but olive oil adds the best flavor.
Can I add other herbs or spices to the breadcrumb mixture?
Yes, fresh basil or thyme can be added for extra flavor.
