Crispy Summer Veggie Bake

A great way to use your summer veggies for a hot and healthy dish that your family will love.

Crispy Summer Summer Veggie Bake Recipe



3/4 cup Panko crumbs (Seasoned works well)

1/4 cup Grated parmesan cheese

3 1/2 Tbs Extra Virgin Olive Oil (Divided)

2 cups Zucchini cut in 3/4 inch chunks

2 cups Summer Squash cut in 3/4 inch chunks

3/4 cup Thickly sliced vadalia or sweet onions

1 clove garlic (minced)

1/4 tsp Sea salt

1/8 tsp Pepper

1 tsp Tarragon



1. Preheat the oven to 450 degrees

2. Spray deep cooking pan with non stick spray

3. In a small bowl combine Panko and parmesan cheese and drizzle 2 Tbs of the oil over crumbs and stir to moisten. Set Aside.

4. Toss vegetables including garlic together in a bowl with remaining oil, terragon, salt and pepper.

5. Sprinkle 1/3 crumbs into baking pan.

6. Arrange vegetable mixture on sheet on top of the crumbs. In a single layer top with remaining crumbs.

7. Bake 20 to 25 minutes.

8. Enjoy!


Recipe courtesy of Linda Weeks as seen on The Morning Show.