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
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.
Nutrition
Calories: 240kcal | Carbohydrates: 49g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 56mg | Potassium: 1484mg | Fiber: 8g | Sugar: 10g | Vitamin A: 39981IU | Vitamin C: 89mg | Calcium: 199mg | Iron: 3mg
