INGREDIENTS
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1/2 cup panko (Japanese breadcrumbs)
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1/4 cup loosely packed fresh basil leaves
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1/4 teaspoon kosher salt
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1/4 cup finely grated Parmesan cheese
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1/2 pound zucchini, cut into 1/4-inch-thick rounds
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1 tablespoon olive oil
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Vegetable cooking spray
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