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DeAnna Lee




Baked Parmesan & Panko Crusted Zucchini

Today is "Eat Your Veggies Day"!   Maybe you've noticed that the veggies look so good in the grocery this time of year, and they are inexpensive! This is how I ate my veggies today! 



Baked Parmesan & Panko Crusted Zucchini 

2 large zucchini
1 tbsp. olive oil
salt and pepper
2 eggs
1 cup panko bread crumbs
1 cup shredded Parmesan 

Preheat oven 425 degrees. 

Put panko bread crumbs and Parmesan in one bowl and add a little salt and pepper.  In another bowl, break 2 eggs and mix gently with a fork.  

Cut the zucchini length-wise to create a "stick".  Dip the zucchini in the egg mixture, then in the panko.  Place on a greased cookie sheet. 

Bake 15 minutes or until the panko begins to turn brown and crispy.  I like to check on the zucchini and turn it over half way through the baking process.  





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06/17/2013 12:34PM
Baked Parmesan & Panko Crusted Zucchini
Please Enter Your Comments Below
08/18/2013 8:47PM
Olive oil?
I saw olive oil in the ingredients list, but not in the directions. Is it used?
10/05/2013 2:28PM
Oil
cooking instructions say place on greased cookie sheet...guess that's where the oil goes
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