Recently, I shopped (in person) at a favorite local market. I was rewarded with fresh, beautiful produce that I could pick out myself. I purchased a flavorful yellow and pale green summer squash called Zephyr. I gave the squash a quick salting to withdraw some of the moisture. I skipped the traditional flour and egg step and just combined freshly grated parmesan cheese, dry breadcrumbs and dried herbs for my version of parmesan rounds. Any type of summer squash or zucchini will work. Yum!
Preheat the oven to 450 degrees F. Line a baking sheet with paper towel. Place the squash rounds on the paper towel. Give the squash a light coat of kosher salt and set aside for about 10 minutes. Blot the squash with the paper towel to remove the remaining moisture. Place the squash rounds in a bowl and set aside.
Coat a baking sheet with cooking spray. In a medium bowl, toss the squash with the olive oil. In another bowl, combine the bread crumbs, parmesan cheese, dried oregano and a pinch of black pepper. Dip each squash round into the parmesan mixture, coating it evenly on both sides, pressing the coating on so it sticks. Place the squash in a single layer on the prepared baking sheet. Bake the rounds until browned and crisp, 25 to 30 minutes. Serve immediately.