Crispy Parmesan Baked Squash Recipes
CRISPY PARMESAN BAKED SQUASH
Sliced squash topped with seasoned bread crumbs and parmesan cheese. The perfect easy summer side dish for nearly any meal.
Provided by Jessica Formicola
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Toss the cut squash with the oil in a medium mixing bowl. Take each round out, tapping off excess oil, and place them in a single layer on a large baking sheet being mindful to leave a little space between each.
- In a small mixing bowl, combine the parmesan cheese, bread crumbs, garlic powder, onion powder, salt and pepper.
- Spoon bread crumb mixture evenly over each squash round, pressing down lightly on each one.
- Bake for 15 minutes, or until squash is soft, but not mushy. Remove and serve.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Facts : Calories 111 kcal, Carbohydrate 9 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 336 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 137 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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- Preheat your oven to 425 degrees F ( 220 degrees C ) and line a baking sheet or two with parchment paper, non-stick spray coated aluminum foil or a silpat mat.
- Prepare your yellow squash, wash each squash and trim the ends. Slice in thin, even sized slices so that they cook evenly and are done at the same time. I use a mandoline to cut the slices so they are just under 1/4 inch in thickness.
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- Grate Parmesan and spoon it onto the yellow squash rounds. Dollop grated Parmesan cheese in the center of the slices, or use the back of your spoon to push the cheese out to the edges of each slice.
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