Crispy Baked Zucchini and Squash make a great summer snack or side dish! Combine veggies with Panko, olive oil, salt and pepper, then roast for 30 minutes.
I love roasting vegetables all year long. Zucchini and squash are particularly great for the summer, as they’re in peak season.
Rather than simply roasting these veggies, I decided to add a little something extra and include Panko breadcrumbs. They add the perfect crunch and are perfect for snacking or to serve as a side.
Shop From The Reduced Price Produce Section
It’s very possible I’m late to the party and missed the memo, but the reduced price produce section is awesome!!! You can get a bag of several avocados for 99¢, or a bag of five organic bell peppers for 99¢, I scored this big bag of zucchini and squash for just 99¢!
The bags are marked making note that produce is reduced for additional value due to being blemished, undersized, or misshapen. Make sure you actually check out the produce, but I thought this was the coolest thing ever and I’m incorporating checking the reduced priced produce bin into my grocery shopping routine.
How to Make Crispy Baked Zucchini and Squash
So since we had a big bag of veggies that needed to be used up fairly quickly, I decided to make a recipe I hadn’t made in years. I first made zucchini chips about three years ago and we devoured them.
I decided to use both zucchini and squash but rather than slice them super thin for chips, make small rounds to coat with Panko.
Simply toss zucchini and squash in a bowl with olive oil, Panko, salt, and pepper. Transfer to a baking sheet and spread into an even layer. Bake for 30 minutes, flipping halfway through, then enjoy immediately. Since I made a ton, I saved leftovers covered in my refrigerator for a few days.
Do you have a reduced price produce section in your grocery store? What are your best finds?
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Crispy Baked Zucchini and Squash
- 3 small zucchini sliced
- 3 small squash sliced
- 1/2 cup Panko breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Preheat oven to 400F and prepare baking sheet.
- In a large bowl, toss zucchini and squash with Panko breadcrumbs, olive oil, salt, and pepper.
- Transfer to baking sheet and spread into an even layer.
- Bake for 30 minutes, flipping halfway through. Once golden, enjoy immediately.
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