Baked Yellow Squash Rounds

By srumbel

The fresh herbs and lemon zest brighten up this beautiful and delicious dish . . . making it a perfect Summer snack or hors d'oeuvre!
from simplysuzannes.blogspot.com

Ingredients

• 2 medium yellow Summer squash, cut crosswise into 3/8-inch slices
• 1 1/2 cups Panko bread crumbs
• 1/2 cup grated Parmesan
• 1 egg, beaten
• Olive oil
• salt & pepper
• your favorite Marinara, or red sauce
• flat leaf parsley, chopped
• basil, chopped
• Zest of half a lemon

Preparation

Step 1

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper. I've noticed that this helps give the yellow squash rounds a crispier texture.

Pour the beaten egg in a shallow dish; set aside. Mix the bread crumbs and Parmesan cheese, and place in another shallow bowl; set aside.

Dip each yellow squash slice in the beaten egg, and then in the bread crumb/cheese mixture.

Arrange breaded squash slices in a single layer on a baking sheet. Sprinkle salt and pepper. Drizzle with olive oil. Bake for 10 minutes on one side; and then using a fork, or tongs, turn turn the slices over and bake for an additional 8 to 10 minutes.

While the yellow squash slices are baking, heat your favorite Marinara, or red pasta sauce, and then pour into a bowl for dipping.

Remove rounds from the oven, and sprinkle with fresh chopped parsley, basil, and lemon zest.

Sprinkle with salt and pepper to taste. Enjoy!