Vegetarian

Panko Crusted Summer Squash is for Side Dish.

Panko Crusted Summer Squash takes 5 minutes to prepare.

Panko Crusted Summer Squash takes 15 minutes to cook.

Panko Crusted Summer Squash makes 3 servings.

The ingredients for Panko Crusted Summer Squash are:

1 medium summer squash
.25 cup flour
1 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.

Here is how you make Panko Crusted Summer Squash:

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

The nutritional information for Panko Crusted Summer Squash is:

• Servings Per Recipe: 3
• 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

The dietary needs meet for Panko Crusted Summer Squash is Low Carb