Squash Parmesan

Name: Squash Parmesan
Ingredients: 6 medium-size yellow squash; 4 medium zucchini; 2 eggs; 1/4 cup water; 2/3 cup fine, dry breadcrumbs; 1/2 cup grated Parmesan cheese; 1/4 cup minced fresh basil; 2 tablespoons minced fresh parsley; 1/4 teaspoon dried crushed red pepper; 3 cloves garlic, minced; 2 teaspoons olive oil; Vegetable cooking spray; 2 (15-ounce) cans no-salt-added crushed tomatoes; 1/4 cup freshly grated Romano cheese

14 ingredients

4 steps

Ingredients

6 medium-size yellow squash
4 medium zucchini
2 eggs
1/4 cup water
2/3 cup fine, dry breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
1/4 teaspoon dried crushed red pepper
3 cloves garlic, minced
2 teaspoons olive oil
Vegetable cooking spray
2 (15-ounce) cans no-salt-added crushed tomatoes
1/4 cup freshly grated Romano cheese

Directions

1

Cut each squash and zucchini lengthwise into 4 slices; set aside.
2

Combine eggs and water, stirring well. Combine breadcrumbs and next 5 ingredients; stir well. Brush squash and zucchini slices with egg mixture. Dredge in breadcrumb mixture, covering vegetables completely; reserve remaining breadcrumb mixture.
3

Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini to skillet; cook2 to 3 minutes on each side or until lightly browned. Alternately layer squash and zucchini in a 13- x 9-x 2-inch baking dish coated with cooking spray.
4

Pour tomato over squash and zucchini. Top with remaining breadcrumb mixture. Cover and bake at 350° for 35 minutes. Uncover and sprinkle with Romano cheese. Bake 25 minutes. Let stand 10minutes before serving.