Inner Chef

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Parmesan Zucchini

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Parmesan Zucchini
1 medium-sized zucchini
1/4 to 1/2 cup shredded parmesan
1/4 to 1/2 cup Panko breadcrumbs
1 Tbsp. Herb Infused olive oil
1/4 tsp. sea salt
Freshly ground pepper, to taste

Preheat oven to 400 degrees. Line a baking sheet with foil and lightly spay with vegetable spray.

Slice zucchini into 1/4 inch-thick rounds. Toss rounds with oil, coating well.

On a large plate; combine breadcrumbs, parmesan, salt and pepper.

Place rounds in parmesan-breadcrumb mixture; coating both sides of zucchini, pressing to get the mixture to stick (it won’t completely cover or stick to the zucchini but there will be enough there to make it good).

Place zucchini in a single layer on baking sheet. Sprinkle any remaining breadcrumb mixture over zucchini.

Bake for about 20-25 minutes or until golden brown. (There is no need to flip them during baking, because the foil will allow zucchini to crisp on the bottom.)

Inner Chef Note: These do not do well when re-heating for later.

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