Description
A delicious and crispy dish made with summer squash, coated in Parmesan cheese and breadcrumbs, perfect as a side or snack.
Ingredients
- 2 medium yellow summer squash, sliced into ¼-inch rounds
- ½ cup grated Parmesan cheese
- ½ cup Italian-style breadcrumbs (or panko for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- 1 tablespoon milk
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- In a shallow bowl, combine Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. In a separate bowl, whisk together the eggs and milk.
- Dip each squash slice into the egg mixture, then press both sides into the Parmesan breadcrumb mixture until evenly coated. Arrange the slices in a single layer on the prepared baking sheet and drizzle with olive oil or melted butter.
- Bake for 12 minutes, carefully flip each slice, and bake for another 8–10 minutes until golden brown and crispy. Optionally, broil for 1–2 minutes for an extra crispy crust.
- For the air fryer method, preheat to 400°F, arrange the squash in a single layer, and air fry for 10–12 minutes, flipping halfway through.
Notes
- Pat the squash dry before coating to help the breading stick.
- Use freshly grated Parmesan for the best flavor and crisp texture.
- Avoid overcrowding the baking sheet or air fryer basket for even crisping.
- For a gluten-free version, use gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking or Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg