Here’s this week’s recipes from the Agency St. Hy-Vee in Burlington, and Jim “Bodini” Lenz.
Grilled/Baked Squash with Parmesan Crust
- 1/2 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup = 2 tbsp shredded Parmesan cheese, divided
- 1 tbsp minced fresh dill
- 1/2 tbsp garlic powder
- 2 large zucchini squash
- 2 large yellow squash
- Cooking spray
- 2 tbsp butter, softened
- 2 Roma tomatoes, thinly sliced
For the full recipe, CLICK HERE.