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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