parmesan zucchini;
Roasted zucchini or summer squash rounds, topped with a crisp and crunchy breadcrumb and parmesan topping. This light side dish is quick and easy to make, a perfect summer staple!
Oven Temp: 350°
Servings: 6
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Ingredients
- 2 medium zucchinis (or squash)
- ⅓ cup panko breadcrumbs
- 1 tsp italian seasoning (optional, can skip if using seasoned panko breadcrumbs)
- ¼ cup parmesan cheese (shredded works best)
- 2 Tbsp oil (olive oil recommended)
- salt and pepper
Instructions
- In a small bowl, mix together ⅓ cup panko breadcrumbs, 1 tsp italian seasoning (if using), and ¼ cup parmesan cheese. Set aside.
- Slice zucchini into rounds, approximately ⅓" thick. Add to a medium bowl. Add 2 Tbsp. olive oil and a sprinkle of salt and pepper and toss until rounds are fully coated. You may want to use a fork or your hands to separate them if they stick together to make sure they're fully coated.
- Grab each round and press them into the panko mixture on both sides to coat in crumbs. Lay them evenly spaced out across a parchment-paper lined sheet pan. Repeat with all the rounds.
- Bake at 350° for 20-25 minutes or until cheese mixture takes on a golden color.
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