Squash Parmesan

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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.

By RecipeOfHealth.com