Olive Garden Zucchini Slices

Spray the topping with a little cooking oil spray. Spoon the mixture over each zucchini half to evenly cover. Cut squash or zucchini into 1 4 thick slices.

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Olive garden zucchini slices. Shred zucchini with a vegetable grater. Wash the outside of the zucchini with a vegetable brush under cold water. Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through. When done pat zucchini dry with a few sheets of paper towels.

Preheat oven to 425 degrees f. Then cut each half into thirds vertically so you get six slices per zucchini. Sauté about 3 minutes per side just until tender. Cut the zucchini in half horizontally.

Then cut off the top and bottom. Remove to heated platter and cover to keep warm while sautéing remaining zucchini. Place zucchini slices in one layer in the pan. Toss zucchini slices with olive oil seasoning salt pepper and about 2 tablespoons of the parmesan cheese.

Ladle sauce over pasta. 1 1 2 cups shredded and lightly patted dry zucchini. Bake in preheated 450 degree oven for about 5 to 7 minutes until tender crisp. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

1 2 cup shredded parmesan cheese. Preheat oven to 425 degrees. Top with zucchini slices and serve. Add remaining olive oil as needed.

Place on a baking sheet and top with remaining parmesan cheese. 1 cup italian seasoned panko bread crumbs. Broil for a further 5 minutes on medium heat to crisp the topping.