Sabtu, 04 Juli 2020
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squash recipe|the best baked parmesan yellow squash recipe
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Great way to take this vegetable into a Savory and low carb snack you seen it done with zucchini but why not yellow squash when it's perfectly right this time of year you only need one or two more ingredient and you're 20 minutes away from a Savory snack that's much better than potato chips all you do. Your squash into rounds about a quarter inch thick for crispy or more chip white consistency cut them even thinner I always love a salty midday snack and this is the perfect choice also this snack is super affordable you get a substantial amount of chips out of just two or three squash after you've sliced squash lay them down in a single layer on a sheet tray lightly coated with cooking spray you can lay them out pretty close to each other you want driving to be set pretty...........
For more detail please watch the full video below
THE BEST BAKED PARMESAN YELLOW SQUASH RECIPE
Ingredients
2 medium-sized yellow summer squash
Garlic salt & freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Instructions
Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.
Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.