Baked Parmesan Squash
A delicious and easy summer vegetable side dish of baked yellow squash and zucchini with cheese
Servings: 8 Servings
Calories: 130kcal
Ingredients
- 2 Zucchini Squash sliced into rounds
- 2 Yellow Squash sliced into rounds
- 2 tbs Olive Oil
- Cracked Black Pepper to taste
- 1/2 tsp Salt
- 1/4 tsp Onion Powder
- 1/4 tsp Red Pepper Flakes optional
- 1/2 c Panko Bread Crumbs
- 1 c Parmesan Cheese freshly grated
- Pinch of Paprika optional
Instructions
- Preheat oven to 400°F (204°C)
- Line a baking sheet with parchment paper
- Slice the squash and zucchini into ¼ inch rounds then add to a mixing bowl.
- Next, add the olive oil and seasonings to the mixing bowl and toss with a spatula to combine.
- In a separate bowl, combine the bread crumbs and freshly grated Parmesan cheese.
- Dredge each squash round then top with a little extra of the Parmesan mixture and place on the baking sheet.
- Sprinkle a pinch of paprika over the squash rounds before baking, if desired.
- Cook in batches if needed. Baked the Parmesan squash rounds for 20-25 minutes, or until the cheese is melted and the bread crumbs are golden brown.
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Nutrition
Serving: 1 | Calories: 130kcal | Carbohydrates: 12g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 200mg | Fiber: 2g | Sugar: 4g