This recipe provided by Kellogg’s Healthy Beginnings

Baked Summer Squash Rounds

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


  • 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


  • Cut squash into 1/4-inch-thick slices. In bowl toss slices with oil.
  • 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.


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