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Ingredients
  • 1 teaspoon olive oil
  • 1 pound zucchini, sliced ¼-inch thick, at an angle
  • Kosher salt and freshly ground black pepper
  • Pinch of Hungarian paprika
  • subheading: For the Topping:
  • ½ cup panko breadcrumbs (Japanese)
  • ¼ cup grated Parmesan cheese
  • 8 sprigs fresh thyme, leaves stripped from the stem, lightly chopped
  • 1 tablespoon olive oil
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