Cheesy Zucchini Bake

Ingredients

• 3 tablespoons butter, divided
• 0.5 cups Panko Italian style breadcrumbs
• 1.5 pounds zucchini, cut into 1/4-inch slices
• 0.5 teaspoons black pepper
• 0.8 cups water
• 1 chive & onion cream cheese spread (8 oz container)
• 1 cups shredded cheddar cheese

Directions

1. Heat oven to 350°F.
2. Spray an 8-inch square (2-quart) baking dish with cooking spray and set aside.
3. Make the topping: Microwave 2 tablespoons of 3 tablespoons butter, divided in a small bowl for 30 seconds until melted. Stir in 0.5 cups Panko Italian style breadcrumbs until well combined. Set aside.
4. Saute the zucchini: Melt the remaining 1 tablespoon of 3 tablespoons butter, divided in a 12-inch nonstick skillet over medium-high heat. Add 1.5 pounds zucchini, cut into 1/4-inch slices and 0.5 teaspoons black pepper. Cook 4-6 minutes, stirring occasionally, until crisp-tender. Spoon into the prepared baking dish.
5. Make the cheese sauce: In the same skillet over medium-low heat, combine 0.8 cups water and 1 chive & onion cream cheese spread (8 oz container). Stir constantly until smooth. Add 1 cups shredded cheddar cheese and stir until fully melted. Pour over the zucchini and toss to coat.
6. First bake: Bake uncovered for 15 minutes.
7. Add topping and finish: Sprinkle the breadcrumb mixture evenly over the top. Return to oven and bake another 10-15 minutes until breadcrumbs are golden and zucchini is tender.

Source

• https://www.pillsbury.com/recipes/5-ingredient-cheesy-zucchini-bake/57ac780d-b02b-45bd-a040-b0306c1e9cb2