Crispy Baked Panko Crusted Zucchini and Summer Squash

Baked Panko Crusted Zucchini and Summer Squash are crunchy on the outside, tender on the inside and abundant with flavor!

It’s a unique way to enjoy your annual surplus of summer zucchini or take advantage of all the fresh product available locally in the hot summer months.

Ingredients:

Zucchini Yellow Summer Squash Eggs Grated Pecorino

Make the seasoned panko breadcrumbs by mixing all the breadcrumb ingredients together in a large bowl until well-combined.

Then, prep the zucchini and/or yellow squash: slice the ends off, then cut the zucchini/squash in half. Slice the halved pieces into planks about 1/3-1/4” thick.

Next, whisk the eggs, cheese and basil or parsley together in a large bowl until well-combined.

Set up a breading station by arranging the following: shallow bowl (or sheet pan) of flour, then egg mixture, then shallow bowl (or sheet pan) of seasoned panko, then an empty sheet pan.

Using either your hands or a fork/tongs, transfer each piece of zucchini/squash, one-by-one, to the flour and thoroughly coat both sides, shaking off the excess, then coat it thoroughly in the egg mixture, then place it in the panko mixture to coat, patting it down to ensure that the breadcrumbs adhere.

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Chunky Zucchini Pesto Bruschetta with Lemon

Zucchini Parmigiana with Ricotta ~ Zucchini Parmesan