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Squash Parmesan

Yield 6 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

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