Parmesan Baked Yellow Squash
Yellow Squash is coated in cornmeal and sprinkled with a six-cheese Italian blend before baking. It is absolutely mouthwatering, succulent and amazing! This quick and easy side dish has superb flavor and texture. It's a lower calorie version that's healthy and gluten free. Great side dish for company or holidays like Easter, Mother's Day or Father's Day.
Ingredients
- 1-2 medium yellow squash washed and sliced
- 1/2-3/4 cup cornmeal
- Salt and pepper as desired
- parmesan cheese grated, or Italian 6-cheese blend, shredded
Instructions
- Spray large cookie sheet with cooking spray.
- Place cornmeal in small bowl.
- Press yellow squash slices into cornmeal to cover completely on one side.
- Turn squash slices over and coat other side with cornmeal.
- Place on cookie sheet.
- Sprinkle generously with salt, pepper, and Parmesan cheese (or 6-cheese Italian blend).
- Bake at 350° for about 30 minutes until yellow squash is slightly browned and cooked through.
- Remove to medium-sized paper towel-lined bowl.
- Season again with salt and pepper, if desired.
Notes
NOTE: This is equally good substituting zucchini, peeled eggplant, or mixing any combination of all three.
NOTE: My original recipe called for sautéing the squash in an electric skillet or frying pan. But to sauté 2 squash would have taken more than a stick of butter (more than 800 calories in oil alone). This way you can get the taste of the vegetable without it being saturated in lots of additional calories. Very healthy and low-calorie.
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