Crispy Baked Zucchini and Squash
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.
Servings 6 servings
Calories 240kcal
Equipment
- Large mixing bowl
- Baking sheet
Ingredients
- 3 small zucchini sliced
- 3 small squash sliced
- ½ cup Panko breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- 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.
Notes
Leftovers can be stored in a sealed bag or airtight container inside your refrigerator for 3-5 days.
