Nina Marcinowski


  • 2 medium zucchini or yellow squash not peeled
  • 3 tablespoons bread crumbs
  • 1 tablespoon Parmesan
  • ½ teaspoon basil, dry
  • 1 teaspoon oregano, dry
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon pepper
  • ½ teaspoon salt
  • 2 teaspoon oil

Heat oven to 475°. Oil a baking sheet. Wash squash and pat dry. Cut into ⅛th’s lengthwise, then ½ crosswise. On a sheet of wax paper toss remaining ingredients but not the oil. Whisk oil and 2 T. in small bowl. Moisten squash in this and roll in crumbs, covering all sides. Bake in one layer 7 minutes, turn over and bake 3 more minutes or until brown. Serve with hot marinara sauce if desired.