5-Ingredient Cheesy Zucchini Bake

• Vegetarian

• Produce

  • 1 cut into 4-inch slices 1 1/2 lb zucchini

• Condiments

  • 1 container Chive & onion cream cheese spread

• Baking & Spices

  • 1/2 tsp Black pepper

• Bread & Baked Goods

  • 1/2 cup Progresso italian style panko crispy bread crumbs

• Dairy

  • 3 tbsp Butter
  • 1 cup Cheddar cheese

• Liquids

  • 3/4 cup Water

Found on pillsbury.com

Description

Ingredients

• 3 tablespoons butter
• 1/2 cup Progresso™ Italian style panko crispy bread crumbs
• 1 1/2 lb zucchini, cut into 1/4-inch slices
• 1/2 teaspoon black pepper
• 3/4 cup water
• 1 container (8 oz) chive & onion cream cheese spread
• 1 cup shredded Cheddar cheese (4 oz)

Directions

• 1 Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray; set aside.
• 2 In small microwavable bowl, microwave 2 tablespoons of the butter uncovered on High 30 seconds or until melted. Stir in bread crumbs until mixed well; set aside.
• 3 In 12-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat. Add zucchini; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Spoon zucchini into baking dish.
• 4 In same skillet, cook water and cream cheese spread over medium-low heat, stirring constantly, until smooth; stir in Cheddar cheese. Heat until cheese is melted. Pour mixture over zucchini; mix to coat.
• 5 Bake 15 minutes; top with bread crumb mixture. Bake 10 to 15 minutes or until bread crumbs start to brown and zucchini is tender.

Nutrition