Length:
0:43
Zucchini Parm
If you have a summer zucchini bounty from the garden, this is the recipe for you! The secret to this dish is chopping your zucchini into hearty random shapes and roasting it off with some olive oil. The zucchini becomes deliciously silky-smooth with crispy golden-brown bits, and all the excess water evaporates away. Once you coat it in tomato sauce, panko breadcrumbs and Parmesan, it becomes a stunningly delicious and easy side dish.
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Zucchini Parmesan
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