Squash Parmesan Recipe

Name: Squash Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium-size yellow squash; 4 medium zucchini; 2 eggs; 1/4 cup water; 2/3 cup fine, dry breadcrumbs; 1/2 cup grated Parmesan cheese; 1/4 cup minced fresh basil; 2 tablespoons minced fresh parsley; 1/4 teaspoon dried crushed red pepper; 3 cloves garlic, minced; 2 teaspoons olive oil; Vegetable cooking spray; 2 (15-ounce) cans no-salt-added crushed tomatoes; 1/4 cup freshly grated Romano cheese

Servings: persons

6 medium-size yellow squash
4 medium zucchini
2 eggs
1/4 cup water
2/3 cup fine, dry breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
1/4 teaspoon dried crushed red pepper
3 cloves garlic, minced
2 teaspoons olive oil
Vegetable cooking spray
2 (15-ounce) cans no-salt-added crushed tomatoes
1/4 cup freshly grated Romano cheese

1
Cut each squash and zucchini lengthwise into 4 slices; set aside.
2
Combine eggs and water, stirring well. Combine breadcrumbs and next 5 ingredients; stir well. Brush squash and zucchini slices with egg mixture. Dredge in breadcrumb mixture, covering vegetables completely; reserve remaining breadcrumb mixture.
3
Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini to skillet; cook2 to 3 minutes on each side or until lightly browned. Alternately layer squash and zucchini in a 13- x 9-x 2-inch baking dish coated with cooking spray.
4
Pour tomato over squash and zucchini. Top with remaining breadcrumb mixture. Cover and bake at 350u00b0 for 35 minutes. Uncover and sprinkle with Romano cheese. Bake 25 minutes. Let stand 10minutes before serving.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 medium-size yellow squash, 4 medium zucchini, 2 eggs, 1/4 cup water, and more.

Yes, Squash Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Parmesan

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