Oven-Fried SquashPosted: June 5, 2015
I don’t fry things often (mostly because frying makes such a mess and I don’t want to clean it up). If I’m in the mood for that type of food, I’m more likely to use the oven-fry method. Summer squash and eggplant turn out especially well “fried” in the oven.
I usually eat oven-fried squash with ketchup (I LOVE ketchup), but marinara sauce and Ranch dressing are really good too. Oven-fried zucchini is also wonderful layered in a casserole dish with marinara and mozzarella (Zucchini Parmesan) and baked in the oven at 350° F. until warmed through and the cheese is melted.
3 medium yellow squash and/or zucchini, cut into 1/4-inch slices
1 1/2 cups bread crumbs (or panko) (you may end up needing more)
salt and pepper
Preheat the oven to 400°F.
Using a fork, beat the eggs in a shallow dish or bowl. Season the eggs with salt and pepper.
Pour the bread crumbs (or panko) into another shallow dish and season with salt and pepper.
Set up a little assembly line in this order: beaten eggs, bread crumbs, and then sheet pan.
Dip the squash circles into the beaten eggs, letting the excess drip back into the dish. Now dredge in the bread crumbs, turning to coat both sides evenly. You can use a fork or tongs to do this to keep your hands from getting messy. Place the breaded squash on the baking sheet. Repeat for all the squash slices. You may need another baking sheet. You may also need to replenish the bread crumbs if you run out.
Spray the breaded squash lightly with cooking spray (or drizzle with olive oil). Bake until golden brown on both sides, about 30 to 40 minutes. Turn the squash once halfway through baking.