The seasonings here are from the original recipe, but I normally make up my own, as we discussed before. The only constants for me are the breadcrumbs, cheese, milk, and squash......everything else is a new experiment each time..... :)
1/4 cup dry breadcrumbs
1/4 cup grated fresh Parmesan cheese (not of that Kraft baby-puke out of a can stuff here, really good stuff, like Parmesano Reggiano)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons milk
2 1/2 cups squash slices, cut 1/4" thick (personally tested with zucchini and yellow squash)
Preheat oven to 425 degrees.
Combine first five ingredients. Dip squash in milk, then dredge in breadcrumb mixture. Place on a greased (Pam or the like) ovenproof rack set on a rimmed baking sheet. Bake at 425 degrees for 30 minutes or until browned and crisp. Serve immediately.
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