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Crispy Baked Zucchini and Squash

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. 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!

Author: The Urben Life

Meal Type: Eggs Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 144 kcal per serving

Ingredients

  • 3 - zucchini
  • 3 - squash
  • ½ cup - Panko breadcrumbs
  • 2 tablespoons - olive oil
  • Salt and pepper

Instructions

  1. Preheat oven to 400F and prepare baking sheet.
  2. In a large bowl, toss zucchini and squash with Panko breadcrumbs, olive oil, salt, and pepper.
  3. Transfer to baking sheet and spread into an even layer.
  4. Bake for 30 minutes, flipping halfway through. Once golden, enjoy immediately.

Nutrition

Energy: 144 kcal | Total Fat: 5 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 23 g | Fiber: 4 g | Sugars: 3 g | Proteins: 5 g | Sodium: 350 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

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