What does one do to use up all those gargantuan vegetables? Well…if you’re the massive health freak I am (cough, choke, gag!)…you fry them! lol
I’ve been frying squash for years, on my stove top, in a skillet. Then this idea to “oven fry” came to me. I’m absolutely in L.O.V.E. with it! It’s so good I think I’ll just continue ignoring that crookneck squash so we can have this again, and again, and again.
Preheat your oven to 325° degrees. Oil a large baking sheet with 3 tablespoons of olive oil. I used a pastry brush to make sure the pan was completely covered.
Slice your squash into 1/4 thick inch slices. In one bowl place 1 Cup Bread Crumbs, 1/2 tsp. garlic salt, 1/4 tsp coarse black pepper, and 1/4 cup grated Parmesan Cheese. Mix well and place in shallow dish.
*Please note that I always go light on the salt in my recipes so feel free to salt to your taste.
TIP: I love to use Lawry’s Garlic Salt with dried Parsley Flakes. It add’s a pop of color and flavor.
In a separate bowl place beat one egg.
Dip the squash in the egg wash, and then in the bread crumbs, making sure both sides are equally coated. Lay on your greased baking sheet.
Place in preheated oven.
Bake for 15 minutes. Check to see if the squash, side down, is golden brown. Carefully flip squash over.
Cook other side until golden brown. Remove from oven and allow to rest for about 3-4 minutes.
Use a spatula to slide under the squash and remove for the baking sheet to a serving dish. This will help prevent all that crispy goodness from sticking to the pan!
Garnish with an extra sprinkle of Parmesan Cheese.
Serve hot with a side of Ranch Dressing… and a napkin for all the drooling you’ll be doing.
This is a fantastic summer side dish. You can use either zucchini or crookneck. Both will work wonderfully.
The season is so short so whip up a batch of this amazing crunchy, crispy flavorful squash while you can.
P.S. You can find this recipe on the Weekend Potluck by clicking HERE.
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