Ingredients
3
tablespoons butter
1/2
cup Progresso™ Panko Italian style 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)
Preparation
Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray; set aside.
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.
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.
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.
Bake 15 minutes; top with bread crumb mixture. Bake 10 to 15 minutes or until bread crumbs start to brown and zucchini is tender.
