Parmesan-Crusted Squash with Fresh Tomato Sauce

Serves 6
Time 35 min
Parmesan-Crusted Squash with Fresh Tomato Sauce

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.

Ingredients

    1/2 cuppanko bread crumbs
    1/2 cupshredded Parmigiano-Reggiano
    1/4 cupchopped fresh flat-leaf parsley
    1/2 teaspooncrushed red chile flakes
    1/2 cupprepared basil pesto
    2 poundszucchini or yellow squash, cut on an angle into 1/2-inch thick rounds
    4oil-packed sun-dried tomatoes, drained
    1 poundtomatoes, cored and quartered
    1/2 cuporange juice
    1/4 teaspoonfine sea salt
    1/8 teaspoonground black pepper

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Method

Preheat the oven to 425°F.


Line a baking sheet with parchment paper; set aside.


Put breadcrumbs, Parmigiano-Reggiano, parsley and chile 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, flipping halfway through.


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

Serving Size

Calories

220

Total Fat

14g

Saturated Fat

3g

Cholesterol

10mg

Sodium

540mg

Total Carbohydrate

17g

Dietary Fiber

4g

Total Sugars

7g

Protein

8g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.