"Yellow summer squash crisps beautifully when baked. You donâ??t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas..."
INGREDIENTS
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4 cups thinly sliced yellow summer squash (3 medium)
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3 tablespoons olive oil
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/8 teaspoon cayenne pepper
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3/4 cup panko (Japanese) bread crumbs
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3/4 cup grated Parmesan cheese