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Parmesan cod with summer squash recipe

Parmesan cod with summer squash recipe

Makes 4 servings.


  • 2 small zucchini, sliced
  • 2 small yellow summer squash, sliced
  • 2 garlic cloves, minced
  • ¼ cup olive oil
  • 4 cod fillets
  • ¼ cup panko bread crumbs
  • ¼ cup grated Parmesan
  • 2 Tbsp. chopped fresh parsley


Heat oven to 350 degrees F. In a large bowl, toss together the zucchini, squash, garlic, and two tablespoons olive oil. Transfer to a rimmed baking sheet and arrange in a single layer, leaving space for the fish. Place fish on the pan and season with salt and pepper if desired.

In a small bowl, combine the panko, Parmesan, parsley, and remaining olive oil. Press the mixture into the fish, distributing it evenly.
Bake about 20 minutes, or until the fish flakes easily with a fork.

Nutrition analysis per serving: 280 calories, 17 g fat, 24 g protein, 10 g carbohydrate, 2 g fiber, 170 mg sodium

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