YELLOW SQUASH WITH RANCH AND PARMESAN CHEESE RECIPES

Name: Baked Parmesan Breaded Squash
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Ingredients: 4 cups thinly sliced yellow summer squash (3 medium); 3 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/8 teaspoon cayenne pepper; 3/4 cup panko bread crumbs; 3/4 cup grated Parmesan cheese

BAKED PARMESAN BREADED SQUASH RECIPE: HOW TO MAKE IT

Baked Parmesan Breaded Squash Recipe: How to Make It image

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

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups thinly sliced yellow summer squash (3 medium)
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
3/4 cup panko bread crumbs
3/4 cup grated Parmesan cheese

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, FatContent 10g fat (2g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 346mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 fat

ROASTED SQUASH WITH PARMESAN RECIPE | MARTHA STEWART

Roasted Squash with Parmesan Recipe | Martha Stewart image

Parmesan cheese complements tender summer squash and green zucchini in this recipe from chef Dan Kluger of ABC Kitchen. It's a delicious and versaitle summer side dish.

Provided by Martha Stewart

Categories Dinner Side Dishes

Number Of Ingredients 9

Ingredients

2 pounds summer squash and green zucchini
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon coarse salt
Freshly ground black pepper
1 1/2 cups finely grated Parmesan cheese
Nonstick cooking spray
Zest of 1 lemon
Maldon sea salt
Crushed red pepper flakes

Steps:

Place 1 squash or zucchini on a cutting board. Cut zucchini at a 45-degree angle on the bias, rotate squash a quarter turn toward you so that the cut side faces up. Cut again at a 45-degree angle right through the middle of the face. Rotate the squash a quarter turn again and repeat process. Repeat process until all squash and zucchini are cut.
Transfer squash and zucchini to a large bowl. Add 1/4 cup olive oil, salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until squash and zucchini are well coated.
Preheat oven to 425 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.
Spread squash and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, about 12 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer squash and zucchini to a large platter or 4 individual plates.
Drizzle squash with remaining 2 tablespoons olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with Maldon sea salt, red pepper flakes, and black pepper; serve immediately.

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