Panko Crusted Summer Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 medium summer squash.25 cup flour1 egg.25 cup Panko.25 cup Parmesian Cheese.25 cup olive oil* you do not use all of the flour or the Panko/Parmesian, so the carb count is more like 11 carbs each.
Clean and peel one summer squash (I peel just a thin portion of the outer skin). Slice into 1/8 inch rounds.
Set up 3 bowls: 1) flour 2) Egg 3) Panko and Parmesian and salt & pepper to taste.
Heat the olive oil in fry pan.
Dip each peice individually in the Fflour, then Egg, then Panko/Parmesian mixture. I put them directly into the pan from the Panko/Parmesian mixture.
Cook on each side for about 2 minutes and drain on a paper towel or wire rack.
Serving Size: Makes 12 to 16 slices
Set up 3 bowls: 1) flour 2) Egg 3) Panko and Parmesian and salt & pepper to taste.
Heat the olive oil in fry pan.
Dip each peice individually in the Fflour, then Egg, then Panko/Parmesian mixture. I put them directly into the pan from the Panko/Parmesian mixture.
Cook on each side for about 2 minutes and drain on a paper towel or wire rack.
Serving Size: Makes 12 to 16 slices
Nutritional Info Amount Per Serving
- Calories: 261.2
- Total Fat: 20.3 g
- Cholesterol: 0.2 mg
- Sodium: 47.2 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.2 g
- Protein: 7.0 g
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