baked yellow squash rounds . . . a Summer hors d'oeuvre

Sundays are typically a day of rest in our home . . . and after a busy week, I always appreciate a slower paced day.

Sundays are also my favorite day of the week to cook and bake. Since we're not rushing from one errand, or activity, to the next, I feel like I can enjoy whatever I'm preparing for breakfast, lunch, and dinner.

And since I can almost count on my husband, and maybe a few of our kids, taking a Sunday afternoon nap, I know that I'll have the extra time to make simple and delicious snacks like this one.

Breading and then baking vegetables is one of my favorite ways to share them with my family and friends.

I do this with zucchini, heirloom tomatoes, eggplant, onions, and fennel . . . and they're all delicious. 

It might seem like a lot of work to bread each slice, but my six-year-old loves to help me (and she recently recruited my five-year-old) . . . so I set up the breading station and sheet pans . . . and they go to town.

Before I know it, the kids are done . . . and I'm popping the yellow squash rounds in the oven and heating up my favorite red pasta sauce from Trader Joe's.

The fresh herbs and lemon zest brighten up this beautiful and delicious dish . . . making it a perfect Summer snack or hors d'oeuvre! 

Did you notice the small basil leaves in the photos? They're from my Savour basil tree!

baked yellow squash rounds

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2 medium yellow Summer squash, cut crosswise into 3/8-inch slices

1 1/2 cups Panko bread crumbs

1/2 cup grated Parmesan

1 egg, beaten
1 cup flour

Olive oil

salt & pepper

your favorite Marinara, or red sauce

flat leaf parsley, chopped

basil, chopped

Zest of half a lemon

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper. I've noticed that this helps give the yellow squash rounds a crispier texture.

Pour the beaten egg in a shallow dish; set aside. Pour the flour in a shallow dish; set aside. Mix the bread crumbs and Parmesan cheese, and place in another shallow bowl; set aside.

Lightly flour the rounds with flour, then dip each yellow squash slice in the beaten egg, and then in the bread crumb/cheese mixture.

Arrange breaded squash slices in a single layer on a baking sheet. Sprinkle salt and pepper. Drizzle with olive oil.  Bake for 10 minutes on one side; and then using a fork, or tongs, turn turn the slices over and bake for an additional 8 to 10 minutes.

While the yellow squash slices are baking, heat your favorite Marinara, or red pasta sauce, and then pour into a bowl for dipping. 

Remove rounds from the oven, and sprinkle with fresh chopped parsley, basil, and lemon zest. 

Sprinkle with salt and pepper to taste. Enjoy!

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