Crispy Coated Zucchini and Yellow Summer Squash

3/4 cup panko
1/4 cup grated Parmesan Cheese
3 1/2 tablespoons extra virgin olive oil, divided
12 oz zucchini (1 to 2 medium) sliced
3/4 cup thinly sliced halved sweet onion
2 tablespoons chopped fresh tarragon
1 large garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper


  1. Heat oven to 450 degree. Generously spray large rimmed baking sheet with cooking spray. Combine panko and Parmesan cheese in a small bowl; stir in 2 tablespoons of the oil until crumbs are moistened. Sprinkle one-third of the panko mixture over baking sheet. 
  2. Toss zucchini, squash, onion, tarragon, garlic, salt, pepper and remaining olive oil in large bowl to coat. Arrange in single layer on baking sprinkle with remaining panko mixture
  3. Bake 20 to 25 minutes or until panko mixture is golden brown and vegetables are lightly brown on bottom.

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