Slice the zucchini uniformly to ensure even cooking.
Add zucchini; toss until evenly coated.
Transfer to the prepared baking dish.
Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.
Meanwhile, combine breadcrumbs, Parmesan and the remaining 2 tablespoons oil in the bowl.
Tips
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread.
Tear bread into pieces and process in a food processor until coarse crumbs form.
To make fine breadcrumbs, process until very fine.
One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs.
For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled Panko breadcrumbs.
Find them at well-stocked supermarkets.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
