Easy Grilled Zucchini Parmesan

1 cup panko breadcrumbs

1/2 cup finely grated parmesan cheese

1 tsp. Italian seasoning blend

1 tsp. kosher salt

1/2 tsp. ground black pepper

2 Tbsp. extra-virgin olive oil

3 medium zucchini

1 Tbsp. extra-virgin olive oil

Kosher salt and ground black pepper

1 cup prepared marinara sauce

12 oz. fresh mozzarella cheese, sliced 

1. Start by mixing up the breadcrumb topping. In a medium bowl, combine panko breadcrumbs, parmesan cheese, Italian seasoning, kosher salt, and black pepper. Set aside. 
2. Slice zucchini into 1/2-inch thick rounds. Brush each side of the zucchini slices with olive oil and sprinkle with salt and pepper. 
3. Heat an outdoor grill (or indoor grill pan) on medium-high heat. Grill zucchini slices for about 2 minutes on each side, just until grill marks appear. Remove from the grill and arrange on a metal baking sheet lined with foil and/or parchment paper.
4. Top each grilled zucchini slice with about 1 Tbsp. of marinara sauce. Then place a slice of mozzarella cheese on top of the marinara on each zucchini slice. Finish with about 1 Tbsp. of the breadcrumb mixture on top of each mozzarella-topped zucchini slice. 
5. Return the whole tray to the grill, close the lid, and cook until the cheese is melted and the breadcrumbs are golden brown, about 8-10 minutes. (Or, if making this dish indoors, place the baking sheet in the oven under the broiler until cheese is melted and breadcrumbs are golden.)
6. Serve finished Zucchini Parmesan with cooked pasta of your choice or cooked polenta, and enjoy!