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Description
Parmesan yellow squash rounds make the perfect kid-friendly snack or side dish. Serve with yogurt or marinara sauce for dipping. You can also use zucchini squash in place of yellow squash.
Ingredients
US|METRIC
2 SERVINGS
- 2 yellow squash (sliced into 1/2 in. rounds)
- 2 Tbsp. olive oil
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- black pepper (to taste)
- olive oil
- marinara sauce (or plain yogurt for dipping)
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Directions
- Preheat your oven to 450. Line your baking sheet with a cooling rack.
- In a large Ziploc bag, combine the olive and squash.
- In a separate bowl, combine the panko breadcrumbs, Parmesan cheese, and pepper.
- Dip slices of squash in the cheese mixtures, coating both sides. Place the squash in a single layer on the rack on the baking sheet.
- Lightly spray each slice with cooking spray. Bake for 15-20 minutes, depending on the size of your squash rounds [topping will be brown and crispier if you bake them on the top rack of your oven].
NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1050mg44% |
| Potassium1240mg35% |
| Protein26g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber7g28% |
| Sugars14g |
| Vitamin A30% |
| Vitamin C100% |
| Calcium60% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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