Roasted Summer Squash
"This comes from Spend with Pennies. This is what they say: Coated in a seasoned breading and roasted until golden brown, this summer squash will be a new family favorite! Posted for You Want What? Could use zucchini."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (125.2 g)
- Calories 120.1
- Total Fat - 7.4 g
- Saturated Fat - 1.6 g
- Cholesterol - 2 mg
- Sodium - 321.2 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 2.4 g
- Sugars - 2.6 g
- Protein - 2.1 g
- Calcium - 87.4 mg
- Iron - 0.9 mg
- Vitamin C - 24.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400°F.
Step 2
Cut squash into 1/2" slices and toss with olive oil.
Step 3
Combine remaining ingredients in a small bowl and toss with squash.
Step 4
Place squash on a baking pan and roast 12-14 minutes or until squash is tender.
Step 5
Bake or broil 1-2 minutes or until crumbs are lightly browned.
Notes:
Step 6
For squash that is tender-crisp, cut it a little thicker.
Step 7
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Step 8
To reheat, place under broiler or in the toaster oven for 2-3 minutes or until crispy.
Tips
No special items needed.