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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 89.0
  • Total Fat: 5.3 g
  • Cholesterol: 53.7 mg
  • Sodium: 139.7 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.4 g

View full nutritional breakdown of Crunchy Baked Squash calories by ingredient
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Crunchy Baked Squash

Submitted by: SOPH1218

Introduction

Try this lightly breaded and baked squash. They are lightly dipped on one side in cracker crumbs, then lightly sprayed with olive oil or canola spray then baked. Very yummy as an appetizer or a veggie side with a variety of main courses. Try this lightly breaded and baked squash. They are lightly dipped on one side in cracker crumbs, then lightly sprayed with olive oil or canola spray then baked. Very yummy as an appetizer or a veggie side with a variety of main courses.
Number of Servings: 8

Ingredients

    4 medium crookneck squash or zucchini sliced 3/8 of an inch
    10 vegetable crackers crumbled in zipplock
    2 eggs scrambled in a bowl
    Canola cooking spray (appx. 1-2 tbsp of canola)

Directions

Preheat oven to 400. Crush crackers in a ziplock bag with a rolling pin. Salt and season the crumbs to personal liking. Scramble the eggs in a bowl. Spray canola cooking spray on a baking sheet. Dip individual slices of squash in egg coating both sides. Then dip in bag of crumbs (only lightly coat with bread crumbs on one side), then place the breaded side up on the baking sheet. When pan is full, spray tops of the squash lightly with canola cooking spray. Bake in the oven on 400 for about 30 minutes or until they are fork tender.

Number of Servings: 8

Recipe submitted by SparkPeople user SOPH1218.






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