Parmesan Squash Rounds

On a recent visit to my favorite local farmers market, I struck gold with the season’s brightest gems—beautiful squash! One variety that stood out was the Zephyr squash, with its eye-catching mix of vibrant yellow and pale green. After lightly salting the squash to draw out moisture, I skipped the usual flour and egg steps and instead mixed freshly grated Parmesan cheese, dry breadcrumbs and dried herbs to create my version of squash rounds. The best part is that you can substitute any squash or zucchini for equally delicious results. This treat isn’t just tasty—it’s packed with nutrients! Both squash and zucchini are low in calories, high in fiber and rich in vitamins A and C, making them a refreshing, healthy addition to your meals.

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Servings: 4 servings

Ingredients

• 3 large squash or zucchini cut into 1/4 inch rounds
• Kosher salt for salting the zucchini
• 1-2 tablespoons extra-virgin olive oil
• 1/2 cup plain dry bread crumbs I like the Panko style crumbs
• 1/2 cup freshly grated parmesan cheese
• 1/2 teaspoon dried oregano or thyme leaves
• Freshly ground black pepper, to taste

Instructions

• 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 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 generous 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. Gently 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.

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