![- 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-250x250.webp)
Parmesan Crusted Summer Squash
Elevate your summer meals with this delicious Parmesan crusted summer squash recipe! With crispy panko and cheesy goodness, this dish is a perfect side or appetizing snack. Easy to make and ready in just 35 minutes, it's the ideal way to enjoy fresh summer veggies. Discover step-by-step instructions and presentation tips that will impress your guests. Click through to explore the recipe and start cooking today!