Summer squash is one of my favorite veggies. It’s a delicious starter food for babies and can be “hidden” in just about anything if you have a picky eater. Looking for a yummy snack? You’ve got to try this quick and easy recipe!
NOTES: I prefer to use small squash for this recipe because it has fewer seeds but you can use larger squash. Also, when I have a lot of squash growing in the garden, I slice some up and keep in an air-tight container in the fridge. It’ll stay fresh for a few days so I can whip these squash wheels up quickly anytime I get a hankerin’ for them. You can also substitute zuchhini instead of squash.
4-5 small yellow squash sliced thinly (1/4 inch slices)
3 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup bread crumbs (I prefer panko bread crumbs)
3/4 cup grated Parmesan cheese
1. Preheat oven to 450°.
2. In a shallow bowl, mix breadcrumbs with Parmesan cheese, salt, and pepper.
3. Place squash in a separate bowl and toss gently with olive oil.
4. Dredge the squash slices in the bread crumb mixture and coat on all sides. Transfer to a parchment lined baking sheet. Another tip: Since summer squash is small at one end and large at the other, I always have some small slices of squash and some larger ones. So I use two baking sheets and group them by similar size. Then when I bake them, I remove the sheet with the small ones first so they don’t overcook and the large ones can go a few more minutes in the oven if they need it.
5. Bake 25-30 minutes or until golden. 6. Remove from oven and sprinkle with a little parsley while they are still warm. I also like to sprinkle a pinch of sea salt on them while they are still warm…MMMM! But those are adult-only ones, since I don’t like giving the extra salt to my babies!
How do you store the leftovers? I don’t know, I’ve never had any!