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Ingredients
  • 3 to 4 zucchini trimmed and cut length-wise into quarters (sticks)
  • Extra virgin olive oil I used Private Reserve Greek extra virgin olive oil
  • subheading: For Parmesan-Thyme Topping:
  • ½ cup grated Parmesan cheese
  • 2 teaspoon fresh thyme leaves no stems
  • 1 teaspoon dried oregano
  • ½ teaspoon sweet paprika I used this all-natural paprika
  • ½ teaspoon black pepper
  • pinch kosher salt
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