Parmesan Yellow Squash

I made these for a side dish at dinner, but I think they would be best just as a snack.  They were soooo good when they were warm, right out of the oven.  I didn't have panko crumbs, so just used Italian bread crumbs.  They already had oregano in them.  If you were growing squash and had extra, this would be a good way to use it up.  Bry was here for dinner and the three of us practically inhaled three squash.

 

Ingredients

• 4 yellow squash (small to medium), sliced into ¼-inch to ½-inch rounds
• 3 tablespoons olive oil
• salt and fresh ground pepper, to taste
• 1 cup panko crumbs
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• cooking spray (I use Organic Olive Oil by Pam)

Instructions

1. Preheat oven to 450.
2. Line 3 baking sheets with parchment paper and set aside.
3. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
4. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
5. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
6. Place the squash in a single layer on the previously prepared baking sheet.
7. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
8. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.

*I didn't do #7.  Ours were still plenty crunchy.