Baked Summer Squash Rounds

This recipe provided by Kellogg’s Healthy Beginnings

Baked Summer Squash Rounds

5 from 1 vote
A crisp and savory Parmesan coating turns baked summer squash slices into appetizer crisps!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 6 Slice Servings
Course: Mains & Sides
Ingredients Method Notes

Ingredients
  

  • 2 medium yellow summer squash or zucchini about 1 lb. total
  • 1 tablespoon vegetable oil
  • 1 cup corn flake cereal crushed to 1/2 cup
  • 1/3 cup grated Parmesan cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Method
 

  1. Cut squash into 1/4-inch-thick slices. In bowl toss slices with oil.
  2. On piece of wax paper mix together cereal, Parmesan cheese, salt and pepper. Roll zucchini slices in cereal mixture, gently pressing crumbs onto zucchini. Place, in single layer, on foil-lined baking sheet coated with cooking spray. Bake, uncovered, at 450°F for 25 to 30 minutes or until golden brown and crisp. Serve immediately.

Notes

Rice flake or rice crisp cereal may be substituted for the corn flake cereal

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