Hi Kat!
Thank you so much for taking the time to share with us. We love hearing that a favorite of ours is a favorite of others as well. I did this the other night as well with Zucchini and was in heaven! It’s so much easier than frying on the stove top. I’m glad you found the same to be true.
Have a wonderful week…and lets celebrate squash season!
Norine

Hi Anna!
Sorry for my delayed response. I have been out of town on vacation. You can use parchment paper with this recipe. Hope this helps for the future. Again my apologies for my late response.
Norine

@norine@norinesnest.com,
I have found that squash that has been washed and air dried freezes wonderfully if you slice them 1/4 inch thick, place them on a cookie sheet and place in freezer until firmly frozen. Once frozen, place them in a zip lock bag and return to freezer. Remove desired amount when ready to cook. Proceed with recipe for fresh squash.

@Jimmi,
Plain Greek yogurt makes a great sub for egg.
Use 1/4c plus 1-2 tablespoons of milk to thin out.

Hi Brandi!
You can never go wrong with additional flavor! Love that you used Italian bread crumbs. Thanks for stopping by and sharing. Come back again soon.
Norine

Hi Danielle!
I use the can kind for this recipe. You can use freshly grated, but it works best with the green can. (wink, wink)
Enjoy!
Norine