Yellow Squash recipe

We put up a lot of veggies in the springtime.

We usually plant 3 kinds of squash so there is always plenty of squash in the freezer.

We seal a meal the fresh veggies this seems to preserve that fresh flavor we love so much.

Thaw it and drain all the water out first this is very important.

I made up this recipe but 95% of the time I like my experiments.

Add a few tablespoons of olive oil to a baking dish and place the squash in a ziplock after it’s drained add two envelope packages of Italian seasoning salad dressing mix, salt, pepper, and about 1/2 cup of panko bread crumbs shake well in the ziplock to coat evenly.

Place in the baking dish top with chopped onion, fresh parmesan cheese, parsley, and melted butter bake at 375 degrees with foil loosely on the top for 20 – 25 minutes remove the foil to finish baking. Mine took a total of 40 minutes once the parmesan melted I recovered it.

Here is a picture of the completed side dish. We actually loved the flavor of this dish.

Baked Parmesean Squash

I had seen this recipe and wanted to try it.

We put up a lot of a squash this year so we have plenty to experiment with.

Cut yellow squash or zucchini into thin circles and place on large baking sheet with parchment paper first.

Sprinkle salt, pepper and garlic powder. Then sprinkle parmesean cheese .

Bake at 425 degrees for 15 – 20 minutes until parmesean is golden brown.

This was really good and something different to do with squash. A kid that does not like veggies much would love this.

 

 

Website Built with WordPress.com.

Up ↑