Savory Sunday!

This is our favorite way to eat zucchini and yellow squash. This recipe tastes just like fried zucchini without the stinky oil smell in your house and all the extra calories!

Baked Zucchini and/or Yellow Squash

1-2 large zucchini and/or yellow squash, cut into circles
2 eggs
2 Tablespoons milk
1 c. Italian-style bread crumbs or croutons blended up finely in a blender
1/2 c. Parmesan cheese
cooking spray, such as Pam

Line a baking sheet with foil and spray evenly with cooking spray.
Combine eggs and milk in a bowl.
In a separate bowl, combine bread crumbs and Parmesan cheese.
Dip each zucchini and/or yellow squash piece into the egg mixture, then dip into bread crumbs mixture until evenly coated.
Place zucchini and/or yellow squash on baking sheet, spray each with cooking spray. The cooking spray is what gives them a crunch!
Bake in the oven at 425 degrees for about 10-12 minutes or until golden brown.
For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer (don't let em' burn though, watch them closely).
Remove from oven and serve hot with ranch dressing.

To reheat leftovers, microwave them for about 1 minute then put them back under the broiler to crisp them again.