Hello from On The One Four One! I am so thankful that home-grown vegetables are already coming on this summer! I am even more thankful for friends with gardens that explode with fruits of their labor and shared with others! This brings me to a conversation with my friend, Cynthia, yesterday lounging in the pool. Her husband doesn’t like squash & zucchini baked because they get soggy and I agree! Therefore, I experimented with the yellow squash and zucchini they blessed me with and let me tell you – YUM YUM YUM!! Nothing but crunchy goodness! Here is how I did it!
What you will need:
- Yellow Squash & Zucchini
- Parmesan Wedge
- Garlic Salt
- Kosher Salt
- Panko Crumbs
- Parchment Paper
- Vegetable Spray
- Grater
Heat your oven to 425 degrees. Line a baking sheet with parchment paper. Grate a parmesan wedge (from Aldi) – about a cup at first – I have never made this before so I wasn’t sure just how much I would need. You can always grate more!
I used two yellow squash and one zucchini sliced into thinnish rounds. Lightly and I do mean lightly, spray the parchment paper. Place the rounds on the sheet and sprinkle with garlic salt to taste. Place a pinch of grated parmesan on each round. Lightly, press the parmesan onto the round.
I then sprinkled by hand kosher salt across the pan. I held my hand up above the pan and sprinkled the salt. You get a more even distribution on the rounds. Afterwards, I thought – I definitely want these to have a crunch – I thought – what can I use 🤔 – panko crumbs!! No measurement – I sprinkled the crumbs across the rounds making sure each round received the panko.
Bake on the middle rack for 18 minutes or until golden. I turned the broiler on for literally 2 minutes – watching closely – I wanted to insure a crunch. This experiment did NOT disappoint and I hope you enjoy it as much as we did!
Enjoy!!!
XOXO ~ PGWW
The One Four One 
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