Parmesan-Crusted Squash with Fresh Tomato Sauce
4

Serves 6

Fresh and sun-dried tomatoes blend together for a simply delicious tomato sauce that perfectly complements the herbed topping in this recipe. This breading method is also delicious for chicken and fish.

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    Ingredients: 
    • 1/2 cup panko breadcrumbs
    • 1/2 cup shredded Parmigiano-Reggiano
    • 1/4 cup chopped parsley
    • 1/2 teaspoon red pepper flakes
    • 1/2 cup prepared basil pesto
    • 2 pounds zucchini or yellow squash, cut on an angle into 1/2-inch thick rounds
    • 4 oil-packed sun-dried tomatoes, drained
    • 1 pound ripe tomatoes, cored and quartered
    • 1/2 cup orange juice
    • Salt and pepper to taste
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    Method: 

    Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.

    Put breadcrumbs, Parmigiano-Reggiano, parsley and red pepper flakes into a wide, shallow dish and mix well. Spread a bit of the pesto on both sides of each piece of squash, then transfer to dish and press gently to coat on both sides with breadcrumb mixture. Transfer squash to prepared baking sheet and bake until golden brown and crisp, 20 to 25 minutes.

    Meanwhile, put sun-dried tomatoes, fresh tomatoes, orange juice, salt and pepper into a food processor or blender and puree until smooth. Serve squash hot or at room temperature with tomato sauce on the side.

    Nutritional Info: 
    Per Serving:220 calories (130 from fat), 14g total fat, 3g saturated fat, 10mg cholesterol, 540mg sodium, 17g carbohydrate (4g dietary fiber, 7g sugar), 8g protein

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