Crispy Parmesan Baked Squash Recipe

Parmesan Baked Squash Recipe

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My love for Panko just continues to grow. Seriously, I’d like to kiss whoever discovered this stuff. Panko creates a light and crispy coating that is perfect for fried foods, casseroles or veggies dishes. There are a couple of things you should know before diving into cooking with it.

  • It burns easily, so keep that in mind especially if you’re frying in oil.
  • Because of it’s texture, it’s hard to add flavor (seasoning) to the Panko itself. Most of it just falls to the bottom of the bowl, so I suggest seasoning whatever it is your coating very well.
  • It’s more course and large than bread crumbs, so it doesn’t adhere as well to some foods. For certain recipes, I like to pulse it in my food processor until it’s a little finer. I’ll usually do an entire box and just keep both on hand. This works well with delicate fish like Tilapia.

If you have followed this blog for a while, then it’s no secret that I am big on texture. I’ve baked squash several times but it’s always missing something, and that something is texture. My favorite thing about fried squash is when you get that perfect bite of crunchy coating, squash, and creamy sauce. In my ongoing efforts to create healthier meals at home, I finally came up with  baked version that made our mouths happy! I took a lot of pictures this time, so this will be a picture tutorial ;)

Crispy Parmesan Baked Squash Recipe

Cast of characters:

  • 2 – Yellow squash, sliced into 1/2″ rounds
  • 1/4 Cup – Panko Bread Crumbs
  • 1/3 Cup – Parmesan cheese (fresh is best)
  • Butter spray
  • Salt & pepper

Parmesan Baked Squash Recipe

Lay the slices of squash in an oven-safe dish and liberally coat with butter spray. Sprinkle with salt and pepper (about 1/4 teaspoon each). In my opinion, vegetables, like potatoes and eggs, scream for salt and pepper. That said, the Parmesan has quite a bit of salt, so keep that in mind. It’s easier to add than take away.

Parmesan Baked Squash Recipe

Mix the panko and Parmesan in a separate bowl and sprinkle evenly over the squash. Spray a light coating of butter spray over the top.

Parmesan Baked Squash Recipe

Bake at 425 degrees until the top is golden brown and the squash is tender (appx. 20-25 minutes) . If your topping starts to get too brown before the squash is done, tent it with foil (which is what I did). I’m not a “tender-crisp” girl, so you might want to check yours a little sooner if you don’t like your veggies soft.

Parmesan Baked Squash Recipe

Sprinkle some extra Parmesan on top…just ’cause ;)
It was a good as it looks. It should have served four….but we ate nearly all of it!

Parmesan Baked Squash Recipe

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Crispy Parmesan Baked Squash Recipe
Author: 
 
Ingredients
  • 2 - Yellow squash, sliced into ½" rounds
  • ¼ Cup - Panko Bread Crumbs
  • ⅓ Cup - Parmesan cheese (fresh is best)
  • Butter spray
  • Salt & pepper
Instructions
  1. Lay the slices of squash in an oven-safe dish and liberally coat with butter spray. I like to season in layers, so I also added salt and pepper (about ¼ teaspoon each). In my opinion, vegetables, like potatoes and eggs, scream for salt and pepper. That said, the Parmesan has quite a bit of salt, so keep that in mind. It's easier to add later than take away.
  2. Mix the panko and Parmesan in a separate bowl and sprinkle evenly over the squash. Spray a light coating of butter spray over the top.
  3. Bake at 425 degrees until the top is golden brown and the squash is tender (appx. 20-25 minutes) . If your topping starts to get too brown before the squash is done, tent it with foil (which is what I did). I like soft veggies. I'm not a "tender-crisp" girl, so you might want to check yours a little sooner if you don't like your veggies soft.

 

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