2 pounds yellow squash, washed, ends removed and cut into 1/8 inch rounds
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon celery seeds
1/4 teaspoon ground black pepper
2 eggs beaten
2 teaspoons all purpose flour
1 tablespoon milk
1 teaspoon sugar
3/4 teaspoon baking powder
1 teaspoon vegan Worcestershire sauce
several drops hot sauce
1 cup panko bread crumbs
grated Parmesan cheese
- Preheat the oven to 350° and grease a 2 quart casserole
- Place the squash into a saucepan with about a little water and 1 teaspoon salt. Bring the squash to a simmer and allow it to cook until tender. Drain the squash in a colander, forcing extra liquid out with the back of a spoon. Move the squash to a small bowl and mash it with a potato masher or a couple of forks. To the squash add the onion powder, celery seed and ground black pepper. Set aside.
- In another bowl combine the eggs, flour, milk, sugar, baking powder, vegan Worcestershire sauce and hot sauce with a whisk. Fold this into the squash mixture and then pour everything into the prepared baking dish.
- Top with panko bread crumbs and Parmesan cheese. Bake for 30 minutes until the mixture is golden brown and bubbly.