Parmesan Squash Cakes Recipes
BAKED PARMESAN BREADED SQUASH
Baked yellow squash is beautifully crispy. You don't have to turn the pieces, but do keep an eye on them. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.
Nutrition Facts : Calories 137 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
PARMESAN ROASTED ACORN SQUASH
Very simple but satisfying way to make acorn squash. This is also good with delicata squash.
Provided by stephtaylor
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan.
- Roast in preheated oven until golden brown and tender, 25 to 30 minutes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 12.3 g, Cholesterol 4.4 mg, Fat 8.3 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 320.1 mg, Sugar 2.5 g
More about "parmesan squash cakes recipes"
PARMESAN-SQUASH CAKES RECIPE - WEBMD
From webmd.com
Cuisine AmericanTotal Time 35 minsCategory DinnerPublished 2013-02-12
- Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
- Heat oil in a large ovenproof nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.
PARMESAN-SQUASH CAKES RECIPE - EATINGWELL
From eatingwell.com
5/5 (6)Total Time 35 minsCategory Low-Calorie Squash RecipesPublished 2016-06-03
- Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Place shredded squash in the center of a clean kitchen towel; gather up the ends and twist to squeeze out any liquid. Add the squash and cheese to the bowl; stir to combine.
- Heat oil in a large ovenproof nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven. Bake for 10 minutes. Serve immediately.
BAKED CHICKEN PARMESAN WITH SPAGHETTI SQUASH • THE CRUMBY ...
From thecrumbykitchen.com
- Preheat oven to 400 degrees F. Line 2 baking sheets with aluminum foil and spritz lightly with an oil-based spray. Create an 8-inch diameter "bowl" out of a large piece of foil, folding up the sides about 1-inch high. Place it on half of one of the baking sheets; set aside.
- Carefully cut the spaghetti squash in half. Remove the seeds and discard, then lightly drizzle the squash flesh with 1 tablespoon of oil. Season with salt and pepper. Place the squash halves, cut side down, on one of the prepared pans. Bake for 20 minutes; meanwhile, prepare the chicken and tomatoes.
- In a bowl, combine the tomatoes, garlic, remaining oil, and salt and pepper to taste. Toss well, then transfer to the foil bowl.
PARMESAN YELLOW SQUASH FRITTERS - GRITS AND GOUDA
From gritsandgouda.com
- Using a box grater or a food processor's shredding blade, shred the squash to get 1 cup firmly packed shredded squash.
- Working over a bowl or the sink, squeeze the squash with your hands. Discard the liquid and place the squash in a medium bowl.
- To keep from washing another bowl, lightly beat the egg off to one side of the bowl with a fork. Add all remaining ingredients except for the oil and stir together with the fork.
HEALTHY BAKED CHICKEN PARMESAN - GRANDBABY CAKES
From grandbaby-cakes.com
- For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper.
- Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
- Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
EASY SQUASH PATTIES - THE SALTY ... - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
- Slice both ends off of the squash. Grate the squash using a box grater, then place in a large bowl and sprinkle with the salt.
BAKED PARMESAN YELLOW SQUASH - BAKE IT WITH LOVE
From bakeitwithlove.com
- Preheat your oven to 425 degrees F ( 220 degrees C ) and line a baking sheet or two with parchment paper, non-stick spray coated aluminum foil or a silpat mat.
- Prepare your yellow squash, wash each squash and trim the ends. Slice in thin, even sized slices so that they cook evenly and are done at the same time. I use a mandoline to cut the slices so they are just under 1/4 inch in thickness.
- Spread sliced squash on your baking sheet(s) in a single layer. Sprinkle with seasoning, garlic salt and pepper.
SAVORY BUTTERNUT SQUASH CAKE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Poke holes in both sides of the squash and cover with 2 tablespoons of authentic Italian Extra Virgin Olive Oil and sprinkle with salt.
- Roast in preheated oven for about 45 minutes or until squash can easily be pierced with a fork. Remove from oven. Reduce oven temperature to 350 degrees F.
- Heat about two tablespoons of authentic Italian Extra Virgin Olive Oil in a small saucepan over medium heat. When the oil is hot, add the fresh sage leaves and cook until crisp, about 5 minutes. Transfer the leaves to a paper towel lined plate and once the cooking oil cools, transfer to a measuring cup and add more authentic Italian Extra Virgin Olive Oil to get 2/3 cup.
SPAGHETTI SQUASH CAKES - WHAT LUNITA LOVES
From whatlunitaloves.com
- Coat a large skillet with about half the oil and warm over medium heat. Sauté the onion until translucent (about 5 minutes) and then add the garlic, garlic powder, paprika, salt and pepper. Sauté until garlic just starts to brown (about 3 minutes).
- Combine the remaining ingredients in a large mixing bowl. Add the sautéed onions and garlic to the bowl and mix to combine. Using your hands, form eight evenly sized cakes. Heat the rest of the oil over medium heat. Fry the cakes (in batches if need) for about four minutes on each side, until lightly browned and heated through. Be gentle when flipping, as they are delicate. Serve immediately.
- If you want to serve with a dipping sauce, here's a quick idea: combine equal parts of mayo and Dijon mustard with a squeeze of lemon juice; season with salt and pepper.
SQUASH PARMESAN RECIPE | MYRECIPES
From myrecipes.com
- Combine eggs and water, stirring well. Combine breadcrumbs and next 5 ingredients; stir well. Brush squash and zucchini slices with egg mixture. Dredge in breadcrumb mixture, covering vegetables completely; reserve remaining breadcrumb mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini to skillet; cook2 to 3 minutes on each side or until lightly browned. Alternately layer squash and zucchini in a 13- x 9-x 2-inch baking dish coated with cooking spray.
PARMESAN SQUASH CASSEROLE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
- Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
BAKED PARMESAN SQUASH: SO EASY YOU WON'T NEED A RECIPE
From saladinajar.com
- Cover 1 half-size cookie sheet with aluminum foil (non-stick foil is my favorite) or a silicone baking mat.
- Pour 1 tablespoon of olive oil onto sheet. Dump sliced squash onto covered sheet and "stir-it-up" with your hands to coat all the squash with oil.
BACON, SPAGHETTI SQUASH FRITTERS RECIPE - JULIA'S ALBUM
From juliasalbum.com
- The recipe requires 3 CUPS COOKED spaghetti squash. 3 CUPS COOKED spaghetti squash is usually 1/2 or 2/3 of a whole spaghetti squash. First 6 steps describe how to roast spaghetti squash in the oven (this can be done 1 or more days in advance):
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PARMESAN-SQUASH CAKES RECIPE | RECIPELAND
Add the squash and cheese to the bowl; stir to combine. Heat oil in a large nonstick skillet over medium heat. Pack a ⅓ cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes.
From recipeland.com
4.7/5 (3)Total Time 35 minsServings 4Calories 98 per serving
From recipeland.com
4.7/5 (3)Total Time 35 minsServings 4Calories 98 per serving
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