Ingredients

The following ingredients have 6 Servings
  • 2 lbs. summer squash (zucchini and yellow squash, cut into ¼-inch slices)
  • 2 ½ Tbsp. olive oil
  • 1 ¼ tsp. salt (divided)
  • ½ tsp. pepper
  • ⅓ cup Parmesan cheese* (grated)
  • ⅓ cup Panko breadcrumbs (gluten-free)
  • ¼ tsp. garlic powder
  • 2 Tbsp. fresh parsley (finely chopped)

Instruction

  • Preheat oven to 350 degrees.
  • Cut yellow squash and zucchini into thin, ¼-inch slices.
  • Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
  • Spray a 9-inch square baking dish with non-stick cooking spray.
  • Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
  • Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
  • In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
  • Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
  • Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
  • Serve immediately with fresh parsley and enjoy!