Ingredients:

  • 1 lb Yellow Summer Squash
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/2 cup Grated Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 1 tsp Garlic powder
  • 1 tsp Dried Italian seasoning

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Cut the squash into roughly 3-inch spears by slicing in half lengthwise, then quartering.
  3. In a large bowl, toss the squash spears with olive oil, salt, and pepper until evenly coated.
  4. In a small bowl, whisk together the Parmesan cheese, Panko breadcrumbs, garlic powder, and dried Italian seasoning.
  5. Add the seasoned squash to the Parmesan mixture and toss gently, using your hands to press the breading into the squash for a thick layer.
  6. Arrange spears in a single layer on a parchment-lined baking sheet, ensuring they are not crowded.
  7. Bake for 15–20 minutes until the edges turn a deep mahogany color and the cheese is toasted.