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Edward & Sons Organic Breadcrumbs Italian Herb -- 15 oz


Edward & Sons Organic Breadcrumbs Italian Herb
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Edward & Sons Organic Breadcrumbs Italian Herb -- 15 oz

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Edward & Sons Organic Breadcrumbs Italian Herb Description

  • Vegan
  • Kosher
  • USDA Organic
  • For Croquettes, Stuffing and More

Crunchy organic coating, zesty Mediterranean herbs and spices.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 30 g
Servings per Container: About 14
Amount Per Serving% Daily Value
Calories110*
Total Fat1 g1%
  Saturated Fat0 g*
  Trans Fat0 g*
Cholesterol0 mg0%
Sodium200 mg9%
Total Carbohydrate22 g8%
  Dietary Fiber1 g4%
  Sugars1 g
Protein3 g
Vitamin D0%
Calcium0%
Iron0%
Potassium1%
*Daily value not established.
Other Ingredients: Organic wheat flour, yeast, organic expeller pressed palm oil, salt, organic onion powder, organic garlic powder, organic parsley, organic oregano and organic basil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Hasselback Zucchini Parmigiana

Ah, what power of presentation hasselback veggies hold. Sliced in accordion folds, roasted and served whole, they’re like works of art. This zucchini parm side dish is pretty, for sure, but there’s even more payoff. Cooking time is reduced because more surface areas are exposed to heat, and more flavor is infused as the seasonings and cheese cook into the slices. Baked in a tomato-basil sauce with rounds of bubbling mozzarella, the squash softens, but with a slight crisp to the edges. It’s destined to be a masterpiece unveiled on your table again and again. Baked Hasselback Zucchini Parmesan in White Baking Dish on Wood Table | Vitacost.com/blog

Hasselback Zucchini Parmigiana

  • 2 large zucchini
  • 1/2 white onion (diced)
  • 3 garlic cloves (minced)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Italian breadcrumbs
  • 1/2 fresh mozzarella ball (sliced)
  • 1 (25 oz.) jar tomato-basil marinara
  • 1 cup cherry tomatoes (quartered)
  • Fresh basil
  • Pepper
  • Salt
  • Olive oil
  1. Preheat oven to 425 degrees F. Heat olive oil in skillet over medium heat. Add onion and cook 3-4 minutes. Add garlic and sauté for another 2 minutes. Add marinara sauce and some fresh basil leaves. Mix well to combine.
  2. Bring sauce to boil, then reduce to simmer. Add tomatoes, 1/4 cup of Parmesan cheese, salt and pepper. Mix well. Cook for 3-5 minutes, then remove from heat.
  3. Slice zucchini thinly in hasselback style, about ¼-inch apart along full length of zucchini, stopping before cutting through. (Tip: Position zucchini between two chopsticks to prevent knife from slicing completely through.) Repeat for second zucchini.
  4. In bowl, combine 1/4 cup Parmesan cheese and breadcrumbs. Mix well.
  5. In baking dish, spread sauce and arrange zucchini side by side in center. Sprinkle breadcrumbs and Parmesan mixture over zucchini. Arrange mozzarella slices on top of sauce.
  6. Bake 20 minutes, then broil 5 minutes until cheese is golden-brown. Top with fresh basil to serve.

Get the ingredients you need to create this masterpiece!

 

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