• 1 small zucchini
  • 1 small squash
  • 1 cup panko breadcrumbs, or seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tspn salt
  • 1/2 tspn onion powder
  • 1/8 tspn ground black pepper
  • 1/3 cup milk
  • cooking spray
  • marinara sauce and/or ranch dressing for dipping

Here’s a frequent side dish that we’ve had the past couple of months.  It’s very good and it’s baked, not fried, so it’s more healthy.  Very flavorful!

 

Directions:

Preheat oven to 425.  Grease a large oven proof wire cooling rack set on a baking sheet. (You can skip the cooling rack, but they won’t be quite as crisp.)  Mix all dry ingredients together in a medium bowl or on a large plate.  Dip sliced zucchini and squash in bowl of milk and then dip in breadcrumb mixture, coating both sides.  Place slices on the wire rack.  Bake for about 30 minutes or unti golden brown.  Serve with marinara sauce or ranch dressing for dipping.

 

Source: Cinnamon Girl Recipes through Pinterest