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![- 4 medium summer squash, sliced - 1 cup panko breadcrumbs - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 large eggs - 1/4 cup all-purpose flour - Olive oil spray When you make Parmesan crusted summer squash, the right ingredients matter. Start with fresh summer squash. Look for squash that feels firm and looks shiny. The taste is sweeter and more tender. Panko breadcrumbs create a crispier crust than regular breadcrumbs. They soak less oil, keeping your dish light. The Parmesan cheese adds a rich, nutty flavor. It melts and helps the crust stick. For seasoning, garlic powder adds a savory kick. Dried oregano gives a fresh, herbal note. Salt and black pepper enhance all the flavors. The eggs act as a binding agent. They help the crumbs stick to the squash. Flour creates a base for the egg mixture to cling to. Finally, olive oil spray gives the squash a nice golden color when baked. This recipe is simple and fun. You can easily change it up with spices or herbs you enjoy. You can find the [Full Recipe] above for more details. - Preheat your oven to 425°F (220°C). - Line a baking sheet with parchment paper for easy cleanup. - Slice the summer squash into 1/4-inch rounds. Aim for even slices for uniform cooking. - In a shallow bowl, whisk the two large eggs until they are well beaten. - In another bowl, mix together the panko breadcrumbs, grated Parmesan cheese, garlic powder, oregano, salt, and black pepper. - Place the flour in a separate shallow dish for dipping. - Take each slice of summer squash. Dip it first into the flour, coating both sides. - Shake off any excess flour. This helps the egg and breadcrumb mixture stick better. - Next, dip the floured squash into the beaten eggs, letting any extra drip off. - Finally, coat the squash slices in the Parmesan panko mixture. Press gently to make sure it sticks well. - Arrange the coated slices in a single layer on the prepared baking sheet. - Lightly spray the tops with olive oil to help them crisp up. - Bake in the preheated oven for 15 to 20 minutes. Flip the slices halfway through baking. This ensures even crispiness. Enjoy this crispy and flavorful dish as a side or snack! For the complete guide on making this delightful recipe, check the Full Recipe. When choosing summer squash, look for ones that feel firm. The skin should be smooth and shiny. Avoid squash with soft spots or wrinkles. Fresh squash should be bright in color, like yellow or green. Summer squash is best in late spring and summer. This is when they taste the sweetest. You can find them at local farmers' markets or grocery stores. If you buy squash in season, you will enjoy the best flavor. Panko breadcrumbs are key for a great crust. They are lighter and crispier than regular breadcrumbs. This gives your squash a nice crunch when baked. To ensure the coating sticks, follow these steps: - Coat the squash in flour first. This helps the egg stick. - Dip it quickly into the egg wash. Let the excess drip off. - Finally, press it into the panko mix. This ensures a good layer of crust. For a beautiful presentation, serve the Parmesan crusted summer squash on a wooden platter. Garnish with fresh herbs like basil or parsley. This adds color and freshness to your dish. Pair the squash with a small bowl of marinara sauce. This makes a great dip and adds flavor. You could also try serving with a side of yogurt sauce or a tangy ranch dip for variety. Enjoy the crispy and flavorful dish! For the full recipe, check out the details above. {{image_2}} You can change the taste of your Parmesan crusted summer squash with herbs and spices. Try adding fresh basil or thyme for a nice twist. You can also use smoked paprika for a touch of smokiness. If you want to switch up the cheese, consider using pecorino Romano or a blend of mozzarella and Parmesan. Each cheese brings its own unique flavor to the dish. Summer squash isn't the only veggie that works. Zucchini, eggplant, and bell peppers also shine when coated and baked. If you choose zucchini, keep the cooking time at about 15 minutes. Eggplant slices might need a few extra minutes, around 20 to 25. Always make sure your veggies are sliced evenly for even cooking. Pair your crispy squash with grilled chicken or fish for a complete meal. It also goes great with a fresh salad. You can mix it into pasta dishes or serve it as a snack with marinara sauce. The options are endless, and these pairings add flavor and balance to your plate. To store leftovers, let the squash cool first. Place the pieces in an airtight container. This keeps them fresh for up to three days. When reheating, use the oven or air fryer for the best texture. This helps to keep the coating crispy. If you want to freeze cooked squash, cool it completely. Lay the pieces flat on a baking sheet. Freeze them for about two hours. Once frozen, pack them in a freezer bag. This way, they stay good for two to three months. When ready to eat, thaw in the fridge overnight. Reheat in the oven or air fryer for crispiness. In the fridge, Parmesan crusted summer squash lasts about three days. In the freezer, it can last two to three months. Always check for signs of spoilage. If it smells off or looks discolored, it’s best to toss it. Enjoy this crispy and flavorful dish fresh for the best taste! For the full recipe, check the earlier sections. You can serve Parmesan crusted summer squash with many tasty sides. Here are some great options: - Mixed green salad: A fresh salad adds crunch and color. - Grilled chicken: The flavors of chicken pair well with the squash. - Pasta: Serve it over a light pasta dish for a filling meal. - Quinoa: This grain adds protein and complements the squash. - Marinara sauce: A small bowl of marinara makes a great dip. Yes, you can prep some parts ahead. You can slice the squash and store it in the fridge. Also, you can mix the breadcrumb coating and keep it in a sealed bag. If you want to bake it later, just coat the squash and bake when ready. This keeps it fresh and crispy. Absolutely! To make it gluten-free, use gluten-free flour and gluten-free breadcrumbs. Many brands offer great options that work well. You can find them at most grocery stores. This way, everyone can enjoy the dish without worry. This blog post covers how to make Parmesan Crusted Summer Squash. You learned about the main ingredients and the important steps to prepare this tasty dish. I shared tips for selecting fresh squash and achieving the perfect crust, plus variations and serving ideas. Remember, you can store leftovers properly or explore gluten-free options. Enjoy making this dish and impress your family and friends. Happy cooking!](https://goodsouppot.com/wp-content/uploads/2025/07/39ea6a57-d38e-4cc4-ac1b-cd87a7fe8e1d.webp)
Parmesan Crusted Summer Squash Crispy and Flavorful Dish
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. To keep your muffins fresh, store them at room temperature for up to three days. Place them in an airtight container. This helps prevent them from drying out. If you live in a humid area, you can refrigerate them. Use a container that seals well to avoid moisture. For longer storage, freeze your muffins. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. This will keep them fresh for up to three months. When you’re ready to enjoy one, simply remove it from the freezer. Let it thaw at room temperature or heat it in the microwave for about 30 seconds. This method locks in flavor and keeps them soft. Healthy blueberry muffins last about three days at room temperature. In the fridge, they may last up to a week. If you notice any mold or an off smell, throw them away. Always trust your senses. Fresh muffins should smell sweet and fruity, not sour. What makes these blueberry muffins healthy? These blueberry muffins are healthy because they use whole wheat flour and oats. They also have natural sweeteners like honey or maple syrup. These choices add fiber and reduce refined sugar. Plus, fresh blueberries provide vitamins and antioxidants. Can I substitute ingredients in this recipe? Yes, you can swap ingredients! Use any milk you like instead of almond milk. If you want a vegan option, replace honey with maple syrup. You can also skip the walnuts if you prefer a nut-free muffin. How can I store leftover muffins? To store leftover muffins, keep them in an airtight container. Place them at room temperature for up to three days. For longer storage, put them in the fridge or freezer. They freeze well, so you can enjoy them later! Calories and macro breakdown per muffin Each muffin has about 150 calories. They contain 3 grams of protein, 5 grams of fat, and 27 grams of carbs. This makes them a balanced treat that fits well in a healthy diet. Are these muffins suitable for meal prep? Yes, these muffins are great for meal prep. You can make a batch at the start of the week. They stay fresh for several days, making them perfect for quick breakfasts or snacks. Why did my muffins not rise? If your muffins did not rise, check if your baking powder and baking soda are fresh. Old leavening agents won't work as well. Also, avoid over-mixing the batter. This can lead to dense muffins. What can I do if my muffins are too dense? If your muffins are too dense, try adding a bit more liquid next time. You can also ensure you're using the right flour measurement. Spoon flour into the cup instead of scooping it directly. This gives a lighter texture. These healthy blueberry muffins are fun to make and easy to enjoy. We explored the ingredients, preparation steps, and tips to enhance flavor and texture. You can also adjust the recipe for dietary needs or personal taste. Remember, proper storage keeps them fresh longer. By following this guide, you can bake delightful muffins that fit your lifestyle and satisfy your cravings. Enjoy your baking journey and the rewards of tasty, healthy treats!](https://goodsouppot.com/wp-content/uploads/2025/07/3a380ad2-9f07-4f6f-a486-192b32089ccc.webp)
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![- 4 cups ripe tomatoes, chopped (about 4-6 medium tomatoes) - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1/2 cup fresh basil leaves, packed - 2 tablespoons olive oil - 1 teaspoon sugar (to balance acidity) - Salt and pepper to taste - Optional: Croutons and extra basil for garnish Gathering fresh ingredients makes a big difference. The ripe tomatoes are the star of this soup. They bring a sweet and tangy flavor that shines through. Choose tomatoes that feel heavy and smell sweet. I love using fresh basil for its bright taste and aroma. Onions and garlic add depth to the soup. Always dice the onion finely. This helps it cook evenly and blend well. Fresh garlic gives a punch of flavor, so don’t skip it. For the broth, vegetable broth works well. It adds a nice base without overpowering the tomatoes. If you want a creamy texture, use heavy cream. Coconut cream is great for a dairy-free option. The sugar helps balance the acidity of the tomatoes. Use it sparingly; a little goes a long way. Lastly, don’t forget salt and pepper. They enhance all the flavors in the soup. You can add croutons and extra basil for garnish. This makes the soup look beautiful and adds texture. For the full recipe, check out the steps to make this delicious creamy tomato basil soup! First, grab a large pot and heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion to the pot. Sauté the onion until it turns translucent, about 5-6 minutes. This step builds a solid flavor base for your soup. Next, stir in 3 minced garlic cloves. Cook for another 1-2 minutes, just until the garlic smells great. Be careful not to let it burn. Now it's time to add the star of the show. Stir in 4 cups of chopped ripe tomatoes, about 4-6 medium tomatoes. Add 1 teaspoon of sugar, salt, and pepper to taste. The sugar helps balance the acidity of the tomatoes. Cook this mixture for about 10-12 minutes. You want the tomatoes to soften and become juicy. Stir occasionally to keep everything from sticking. Remove the pot from the heat. If you have an immersion blender, use it to puree the soup until smooth. If you don’t, carefully transfer the soup to a regular blender in batches. Return the soup to low heat and stir in 1 cup of heavy cream and 1/2 cup of fresh basil leaves. Let the soup warm gently for another 5 minutes. Stir it occasionally and taste. Adjust seasoning as needed. Enjoy your creamy tomato basil soup! Check the Full Recipe for more details. Using an immersion blender gives you control and ease. You blend right in the pot, which saves time and dishes. A regular blender also works, but you must cool the soup first. This step prevents hot splashes. To avoid over-blending, watch the texture. Blend until the soup is smooth but keep some small chunks. This adds texture and makes it feel homemade. Adjusting seasoning is key. Taste as you cook. If the soup is too tart, add a touch more sugar. If it lacks flavor, add salt or pepper. Fresh basil adds a nice twist, so don't skip it. To enhance the tomato flavor, use ripe tomatoes. They are sweeter and tastier. Roasting them before use can also deepen the flavor. Creamy tomato basil soup pairs well with grilled cheese. The crunch of the bread adds a nice contrast. You can also serve it with a fresh salad for a light meal. Garnishing options include croutons or a drizzle of olive oil. A sprinkle of fresh basil on top looks beautiful. For a fun twist, add a dollop of pesto. For the full recipe, check out the instructions and make this soup today! {{image_2}} You can make creamy tomato basil soup without dairy. Use coconut cream instead of heavy cream. This swap gives the soup a rich texture while keeping it dairy-free. To enhance the flavor, try adding a pinch of garlic powder or a splash of lemon juice. Both give great brightness to the dish. Want some heat? Add red pepper flakes to your soup. Just a small amount can bring a nice kick. You can also mix in other herbs like oregano or thyme. These herbs add depth and a lovely aroma to your soup. Experiment with the amounts to find your perfect spice level. Make your soup a full meal by adding veggies or protein. Try adding diced carrots, bell peppers, or zucchini. These will cook well and add nutrition. You could also stir in cooked chicken or beans for extra protein. This way, your creamy tomato basil soup becomes more filling and satisfying. For the full recipe, check out the [Full Recipe] . To store your creamy tomato basil soup, let it cool first. Transfer it to an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to five days. If you want, label the container with the date. This way, you’ll know when to eat it! Freezing the soup is easy. Start by letting it cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out excess air before sealing. Your soup will stay good in the freezer for up to three months. When you’re ready to eat it, thaw it overnight in the fridge. To reheat, pour it into a pot over low heat. Stir gently until it’s hot. You can also use the microwave. Just heat in short bursts, stirring often. Enjoy your delicious creamy tomato basil soup again! For the full recipe, check out the [Full Recipe]. You can easily make this soup vegan. First, swap the heavy cream for coconut cream. This gives the soup a rich taste without dairy. Next, use vegetable broth instead of chicken broth. Both changes keep the soup creamy and tasty. Yes, you can use canned tomatoes! When using canned tomatoes, choose whole peeled or crushed tomatoes. They make the soup easier and quicker to prepare. Drain excess liquid to avoid a watery soup. If you like, add a teaspoon of sugar to balance the acidity. Tomato basil soup pairs well with many sides. You might serve it with a grilled cheese sandwich. A fresh salad can also be a great choice. For a special touch, add croutons or fresh basil on top. Enjoy the soup with any of these delicious options. For the full recipe, check out [Full Recipe]. Creamy tomato basil soup is simple and tasty. You learned about key ingredients and easy steps. I shared tips for the best flavor and texture. You explored fun variations and storage methods. I hope you feel ready to make this comforting dish at home. Enjoy cooking and savor every bite. Remember, it’s all about finding the right balance and flavors!](https://goodsouppot.com/wp-content/uploads/2025/07/3c80f3a9-fa7d-4076-a639-d8c538029f8c.webp)
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