Ingredients:

  • 3 large Yellow Squash (approx. 1.5 lbs / 680g)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/2 cup freshly grated Parmesan Cheese (packed)
  • 1/2 cup Panko Breadcrumbs
  • 2 tablespoons Fresh Parsley (finely chopped)
  • 1/2 teaspoon Garlic Powder
  • 2 tablespoons unsalted Butter (melted)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line the baking sheets with parchment paper.
  2. Trim the ends off the yellow squash. Slice the squash crosswise into uniform rounds, approximately 1/4-inch (6mm) thick.
  3. In the large bowl, toss the squash rounds with olive oil, salt, and pepper until lightly coated.
  4. In the small bowl, combine the grated Parmesan, Panko breadcrumbs, parsley, and garlic powder. Pour the melted butter over the dry ingredients and mix thoroughly with a fork until the mixture resembles coarse, moist crumbs.
  5. Arrange the seasoned squash rounds in a single layer on the prepared baking sheets. Do not overlap them.
  6. Sprinkle the Parmesan-Panko mixture evenly over each squash round, gently pressing it down so it adheres slightly.
  7. Bake for 20 to 25 minutes, rotating the sheets halfway through, until the squash is tender when pierced with a fork and the topping is deeply golden brown and wonderfully crisp.
  8. Remove from the oven and let cool on the sheets for 5 minutes before serving warm.