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and gave it a shot. I’ve tried similar recipes before but I think the trick is to bake the rounds on a baking rack. The airflow allows the heat to circulate evenly and gives the squash a nice crisp.

Served with a ranch, thousand island or blue cheese dressing, these would also be a good appetizer.

Adapted from Cooking Light

crispy squash roundsWhat you need:

  • 1/2 c dry breadcrumbs
  • 1/2 c freshly grated Parmigiano-Reggiano
  • 1/4 c chopped cilantro
  • Freshly ground sea salt and black pepper
  • 1/4 c buttermilk
  • 2 summer squash
  • Cooking spray

What you do:

  • Preheat oven to 425°.
  • Spray wire rack with cooking spray.
  • Place rack on cookie sheet.
  • Combine bread crumbs, cheese and cilantro in med bowl.
  • Season with salt and pepper.
  • In sm bowl add buttermilk.
  • Dip squash in buttermilk, covering completely, then place in breadcrumb mixture.
  • Press breadcrumbs on both sides.
  • Place on wire rack.
  • Repeat with remaining squash slices.
  • Bake for 30 min or until browned and crisp.
  • Serve immediately.

 

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