Baked Summer Squash Rounds
A crisp and savory Parmesan coating turns baked summer squash slices into appetizer crisps!
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