Summer Squash

Summer Squash
Summer Squash

The two main types of summer squash are zucchini and yellow squash. These vegetables grow in early to mid- summer and are a wonderful addition to any outdoor barbecue because they can easily be sliced lengthwise, brushed with olive oil and grilled along with the meat. They can also be sautéed or added to a stir-fry. Store them in the refrigerator for up to a week.


A healthy snack or appetizer that is incredibly flavorful, crispy, and absolutely delicious!
Serves: Serves 6 to 8
  • 4 yellow squash (small to medium), sliced into ¼-inch to ½-inch rounds
  • 3 tablespoons olive oil
  • salt and fresh ground pepper, to taste
  • 1 cup panko crumbs
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray (I use Organic Olive Oil by Pam)
  • Serve with Non-Fat Plain Yogurt
  1. Preheat oven to 450.
  2. Line 3 baking sheets with parchment paper and set aside.
  3. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined.
  4. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
  5. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick.
  6. Place the squash in a single layer on the previously prepared baking sheet.
  7. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
  8. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
  9. Remove from oven and serve with a dollop of Non-Fat Plain Yogurt