Zucchini and Squash Bake

October 11, 2011

2 Large Zucchini (Cut into Japanese steakhouse rectangles)
2 Large Squash (Thinly Sliced)

*I microwaved them for 3 minutes each to make sure they would cook faster.
Paint brush olive oil and garlic on one side and sprinkle with Panko breadcrumbs (it’s surprisingly hard to find breadcrumbs without dairy or some dairy protein but Panko works great) and Kosher Salt.

Cook 20 minutes at 450. Flip over and paint brush with olive oil and garlic, spread breadcrumbs and Kosher Salt again, and bake for another 20 minutes at 450.

They were delicious and colorful, a big hit for the adults of the group. However the guest of honor, my 14 month little lady was less than interested. Back to the drawing board!

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