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Baked Parmesan Breaded Squash Recipe

Baked Parmesan Breaded Squash Recipe

Yellow summer squash crisps beautifully when baked. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:6 servings

Ingredients

  • 4 cups thinly sliced yellow summer squash (3 medium)
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup panko (Japanese) bread crumbs
  • 3/4 cup grated Parmesan cheese

Directions

  • 1. Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat.
  • 2. In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment paper-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking. Yield: 6 servings.

Nutritional Facts

2/3 cup: 137 calories, 10g fat (2g saturated fat), 7mg cholesterol, 346mg sodium, 8g carbohydrate (trace sugars, 2g fiber), 5g protein Diabetic Exchanges:1 vegetable, 2 fat

Reviews for Baked Parmesan Breaded Squash

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MY REVIEW
Lady Fingers
Reviewed Sep. 14, 2015

"This was easy and came out great. It would also be good made with pattypan (flying saucer) squash. It would probably be less crisp with zucchini.

I made about 1/2 pound of squash, which made 2 generous side-dish servings, and then I used the leftover panko and parmesan mixture to coat some pork chops, which I baked at the same time."

MY REVIEW
brownrexx
Reviewed Oct. 10, 2014

"Simple and very tasty. I also tried the same method with zucchini and green tomatoes with good results. I used some seasoned Panko bread crumbs the second time and omitted the parmesan. It was really good."

MY REVIEW
Janadele
Reviewed Jun. 6, 2014

"Easy recipe for summertime meals."

MY REVIEW
cindiak
Reviewed May. 16, 2014

"I've been looking for something different to do with squash. This was yummy and very easy to prepare."

MY REVIEW
aug2295
Reviewed Jan. 30, 2014

"Very good and easy enough for a weeknight dinner to boot."

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