Ingredients

1 pound patty pan squash, sliced into 1-inch rounds
2 eggs
1 cup flour
1 cup finely grated (powdered) Parmesan cheese
1 cup breadcrumbs (preferably herbed)

Instructions

Generously grease a cookie sheet with olive oil. Preheat the oven to 425°F.

1. Beat eggs in a wide mouthed bowl. Put flour in another bowl. In yet another bowl, mix Parmesan cheese and breadcrumbs.

2. Dip the squash rounds in the flour, and then in the eggs. Then, coat them on all sides with the breadcrumb mixture.

3. Bake for 25-30 minutes until nicely browned and crispy.

Serve hot with tartar sauce or pesto.

Origin:
Helsing Junction Farm
Chef:
Anna Salafsky and Susan Ujcic
Category:
Snack