Squash Bake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 lbs. summer squash zucchini and yellow squash, cut into ¼-inch slices
2 ½ Tbsp. olive oil
1 ¼ tsp. salt divided
½ tsp. pepper
⅓ cup Parmesan cheese* grated
⅓ cup Panko breadcrumbs gluten-free
¼ tsp. garlic powder
2 Tbsp. fresh parsley finely chopped
|
|
Directions: |
Directions:Preheat oven to 350 degrees.
Cut yellow squash and zucchini into thin, ¼-inch slices.
Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
Spray a 9-inch square baking dish with non-stick cooking spray.
Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
Serve immediately with fresh parsley and enjoy |
|
Personal
Notes: |
Personal
Notes: This is a fantastic, delicious way to roast zucchini and squash. Don’t cheat and skip laying out/salting- makes a difference. This was a 2 thumbs up from my niece Kaci Cox when she was pregnant and hardly keeping food down… it’s a keeper. 🙂
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Squash Bake is from