Parmesan Baked Zucchini

Ooo, what a lovely way to have zucchini as a side.  Covered with cheese.  This is good with a sprinkle of Italian herbs instead of the fresh basil if it’s out of season and you don’t grow it on your windowsill. There is no need for salt, as the Parmesan Baked Zucchini has plenty of saltiness from the cheese.  This is another Betty Crocker special. And do use your pepper grinder rather than pre-ground pepper if you can.

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