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Oven Fried Squash

Sliced squash that is breaded and fried

It’s summer and the garden has been a tad neglected! (Now there’s a huge understatement!) How neglected you ask? Well…let’s just say Fred Flintstone’s club has nothing on my gigantic crooked yellow squash!

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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.

Oven Fried Squash on platter

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.







Yield: 4-6 servings

Oven Fried Squash

Pile of Oven Fried Squash on a plate

Big beautiful summer squash is dipped in a seasoned breading and oven fried to perfection! It's quick, easy, and a great way to get your stubborn veggie eaters to enjoy your harvest!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 1 large yellow crook neck or zucchini squash, sliced into 1/4 inch rounds
  • 1 large egg, beaten
  • 1 cup fine bread crumbs
  • 1/4 cup grated Parmesan Cheese
  • 1/2 tsp Garlic Salt
  • 1/4 tsp. Coarse Black pepper
  • 3 Tablespoons Olive Oil, for baking


  1. Preheat oven to 325°
  2. Coat a large baking sheet with 3 Tablespoon Olive Oil
  3. In a shallow dish beat one egg.
  4. In a separate shallow dish add 1 cup fine bread crumbs, Parmesan Cheese, garlic salt, and coarse black pepper. Mix well.
  5. Place one round of squash in the egg wash. Be sure to coat both sides.
  6. Remove squash from egg wash and place in the bread crumbs. Coating onside and then the other.
  7. Place Squash on coated baking sheet.
  8. Repeat until all the pieces of squash have been coated and your baking sheet is full.
  9. Place baking sheet in your preheated oven.
  10. Bake for 10-15 minutes. When squash is crispy and golden on the side that is facing down, gently flip it over, using a fork, to bake the other side.
  11. Bake for another 10- 15 minutes or until the edges are golden and crispy.
  12. Remove from oven and allow to rest for 3-4 minutes.
  13. Slide a spatula under each fried squash round and place on a serving tray.
  14. Garnish with additional Parmesan Cheese.
  15. Serve warm with Ranch Dressing as a dipping sauce.

Nutrition Information:


6 servings

Serving Size:


Amount Per Serving: Calories: 164Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 352mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 5g
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Tuesday 21st of April 2020

I didn’t have bread crumbs on hand,but I did have Panko crumbs ! I did everything you said otherwise and it turned out amazing !Thank you for sharing !

Wednesday 22nd of April 2020

Hi Kathy! Panko crumbs would work equally well in this recipe. I'm so glad you enjoyed this dish. I love this recipe. For years I fried it on the stove I use this method and it turns out great every time with very little effort and mess. Thanks for stopping by and sharing with me. Stay safe! Happy Nesting! ~Norine


Thursday 1st of August 2019

Turned out perfectly. I used yellow zucchini from the farmer’s market and I placed parchment paper on the baking sheet and brushed with oil. I also used freshly grated Romano cheese which I had on hand. Delicious!!

Tuesday 6th of August 2019

Hi Gail! Thanks so much for sharing with me. I love the addition of Romano cheese! Love this easy side dish during the summer months. So glad you enjoyed it too. Thanks for stopping by and I hope you have a great week! Happy Nesting! Norine

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Wednesday 8th of May 2019

[…] Easy Oven Fried Squash […]

Buffy Harris

Wednesday 4th of July 2018

I need help!!!! I am baking this squash as we speak. It has been in the oven on the same side for 30 minutes and It will not brow. Followed the receipe exactly as it said. What am I doing wrong? 🙈

Thursday 5th of July 2018

Hi Buffy! Sorry I missed this message yesterday! I'm not sure why it wasn't browning for you. I'm not sure why...if you greased the cookie sheet with cooking spray or oil it should have browned beautifully. I'm so sorry if it didn't work for you. The other thing I'd suggest is maybe turning up the heat on your oven by 25 degrees. Again I'm so sorry. ~Norine

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Friday 8th of June 2018

[…] this with a side of my California Slaw, Old Fashioned Blueberry Muffins, Fresh Fruit Salad, and Oven-Fried Summer Squash. It was an outstanding […]