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Flowering Squash and Parmesan Crumbs

31

Mar
2015

Flowering Squash and Parmesan Crumbs

On 31, Mar 2015 | In | By admin

This healthy appetizer is easy to make and easy to eat! Slice the tender squash and coat each slice with parmesan breadcrumbs to get a nice crunchy texture.

4 cups small flowering squash (washed and cut in half, if necessary)

10 ea. basil leaves (coarsely cut)

1 ea. lemon (juiced)

 

Parmesan crumbs: ½ cup

*Pan toasted breadcrumbs with butter, olive oil and roasted garlic. Cool and mix with grated parmesan to taste.

 

*Pan roast squash in olive oil until tender and browned. Drain excess fat. Add a small amount of butter to pan and begin to brown. Add parmesan crumbs to the pan and toast. Finally add in basil and toss to coat. Plate and finish with lemon juice.

 

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