I love the summer for the veggies. My favorites have to get the squash. I am always looking for another way to make them even though Dad, Sean and myself are the only ones that will eat them. But why not make them great? And if you like it crispy always use Panko they are great for anything you want to bread and make crispy.
This is also great for get together with family.
3/4 cup Panko
1/4 cup grated Parmesan cheese
3 1/2 tablespoons extra-virgin olive oil, divided
12 oz. zucchini (1 to 2 medium) (about 1 1/2 inches in diameter), sliced (3/8 inch) (2 1/2 cups)
12 oz. yellow summer squash (1 to 2 medium) (about 1 1/2 inches in diameter), sliced (3/8 inch) (2 1/2 cups)
3/4 cup thinly sliced halved sweet onion
2 tablespoons chopped fresh tarragon
1 large garlic clove, minced
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1. Heat oven to 450ºF. Generously spray large rimmed baking sheet with cooking spray. Combine Panko and Parmesan cheese in small bowl; stir in 2 tablespoons of the oil until crumbs are moistened. Sprinkle one-third of the Panko mixture over baking sheet.
2. Toss zucchini, yellow squash, onion, remaining 1 1/2 tablespoons oil, tarragon, garlic, salt and pepper in large bowl to coat. Arrange in single layer on baking sheet, overlapping slightly if necessary; sprinkle with remaining Panko mixture.
3. Bake 20 to 25 minutes or until Panko mixture is golden brown and vegetables are lightly brown on bottom.