INGREDIENTS
1/4 cup
Flat-leaf parsley, fresh
1/2 tsp
Red chile flakes
4
Sun-dried tomatoes, oil-packed
1 lb
Tomatoes
2
lbs Zucchini or yellow squash
1/2 cup
Basil pesto, prepared
1/8 tsp
Black pepper, ground
1/4 tsp
Sea salt, fine
1/2 cup
Panko bread crumbs
1/2 cup
Orange juice
1/2 cup
Parmigiano-reggiano