Baked Parmesan Breaded Squash
“Baked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them.” —Debi Mitchell, Flower Mound, Texas
| Servings | Prep Time | Cook Time |
| 6servings | 20minutes | 20minutes |
| Servings | Prep Time |
| 6servings | 20minutes |
| Cook Time |
| 20minutes |
Ingredients
- 4 cups thinly sliced yellow summer squash 3 medium
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp cayenne pepper
- 3/4 cup panko bread crumbs
- 3/4 cup grated Parmesan cheese
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat.
- 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-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.
Recipe Notes
Nutrition Facts
2/3 cup: 137 calories, 10g fat (2g saturated fat), 7mg cholesterol, 346mg sodium, 8g carbohydrate (0 sugars, 2g fibre), 5g protein.
Diabetic Exchanges: 2 fat, 1 vegetable.
