Squash Parmesan

Oxmoor House
6 servings.


+ Add To Shopping List
6 medium-size yellow squash
4 medium zucchini
2 eggs
1/4 cup water
2/3 cup fine, dry breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
1/4 teaspoon dried crushed red pepper
3 cloves garlic, minced
2 teaspoons olive oil
Vegetable cooking spray
2 (15-ounce) cans no-salt-added crushed tomatoes
1/4 cup freshly grated Romano cheese


Cut each squash and zucchini lengthwise into 4 slices; set aside.

Combine eggs and water, stirring well. Combine breadcrumbs and next 5 ingredients; stir well. Brush squash and zucchini slices with egg mixture. Dredge in breadcrumb mixture, covering vegetables completely; reserve remaining breadcrumb mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini to skillet; cook2 to 3 minutes on each side or until lightly browned. Alternately layer squash and zucchini in a 13- x 9-x 2-inch baking dish coated with cooking spray.

Pour tomato over squash and zucchini. Top with remaining breadcrumb mixture. Cover and bake at 350° for 35 minutes. Uncover and sprinkle with Romano cheese. Bake 25 minutes. Let stand 10minutes before serving.

Created date

August 2009

Nutritional Information

Calories 233
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 3.6 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 13.6 g
Carbohydrate 28.1 g
Fiber 0.0 g
Cholesterol 86 mg
Iron 0.0 mg
Sodium 389 mg
Calcium 0.0 mg