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Oven-Fried Summer Squash in a Crunchy Parmesan Crust

From Whatscookingamerica.net; serves 4; ready in less than 30 min

1 Tablespoon EVOO
1/4 cup dried bread crumbs
1/3 cup grated imported parmesan cheese
1/2 teaspoon dried rosemary or 2 teaspoons fresh, chopped fine
2-3 dashes cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
4 smallish green or yellow squash

Preheat the oven to 400 degrees. Lightly grease a heavy baking sheet with the oil and set aside.

In a shallow dish, combine the bread crumbs, cheese, rosemary, cayenne, salt and pepper and mix well. In a second shallow dish, lightly beat the egg.

Trim the ends of the squash. Cut each squash in half lengthwise. Lay the halves flat and cut in half lengthwise again. Then cut the strips in half crosswise. Dredge each piece first in the egg and then in the cheese mixture, coating evenly. Arrange well spaced in a single layer on the prepared baking sheet.

Bake in the oven for 5 to 7 minutes, then turn the squash over and bake 5 to 7 minutes longer, or until crisp and lightly browned. Serve hot or at room temperature.