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Ingredients
  • ½ cup panko (Japanese breadcrumbs)
  • ¼ cup loosely packed fresh basil leaves
  • ¼ teaspoon kosher salt
  • ¼ cup finely grated Parmesan cheese
  • ½ pound zucchini, cut into ¼-inch-thick rounds
  • 1 tablespoon olive oil
  • Vegetable cooking spray
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