Oven Fried Squash
Delicious tender yellow summer squash with a crispy flavorful crumb breading oven fried to a golden brown. Finish it off with a sprinkle of a Parmesan cheese for the BEST, and easiest, Oven Fried Squash recipe you’ll ever try!
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 Flintstones’ club has nothing on my gigantic crooked yellow squash!
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.
How To Make Oven Fried Squash
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 adds 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.
Baking Oven Fried Squash
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.
Summer Side Dish Recipes
- Steamed Instant Pot Artichokes
- Classic Deviled Eggs
- Loaded Mashed Potato Cakes
- Stuffed Jalapeno Peppers
- Classic Wedge Salad with Blue Cheese Dressing
- Skillet Squash with Onions from Julia’s Simply Southern
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.
Happy Nesting Friends!
Oven Fried Squash
Ingredients
- 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
Instructions
- Preheat oven to 325°
- Coat a large baking sheet with 3 Tablespoon Olive Oil
- In a shallow dish beat one egg.
- In a separate shallow dish add 1 cup fine bread crumbs, Parmesan Cheese, garlic salt, and coarse black pepper. Mix well.
- Place one round of squash in the egg wash. Be sure to coat both sides.
- Remove squash from egg wash and place in the bread crumbs. Coating onside and then the other.
- Place Squash on coated baking sheet.
- Repeat until all the pieces of squash have been coated and your baking sheet is full.
- Place baking sheet in your preheated oven.
- 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.
- Bake for another 10- 15 minutes or until the edges are golden and crispy.
- Remove from oven and allow to rest for 3-4 minutes.
- Slide a spatula under each fried squash round and place on a serving tray.
- Garnish with additional Parmesan Cheese.
- Serve warm with Ranch Dressing as a dipping sauce.
Tried this tonight, excellent, we don’t usually like squash but it was so tasty!
Hi Cheryl!
I’m so glad you enjoyed this recipe. It is our favorite way to make squash and so much easier than the traditional way of frying squash. I appreciate you leaving a comment and stopping by to visit. I hope you’ll stop by again soon. Have a Great week!
~Norine
I hate frying squash. We always have so many and my husband loves them fried. I tried this recipe and my husband loves it. The only way I’ll fry squash now is this way. So easy and less messy!
Hi Martha!
I hate the mess of frying squash so I totally understand what you’re saying here! It’s the entire reason I came up with this recipe. I just knew there had to be a better way to prepare fried squash! I’m so glad you husband likes this recipe. Thanks so much for stopping by and sharing with me. I hope you have a GREAT weekend. Come back soon.
Happy Nesting!
Norine
Could you use half breadcrumbs and half cornmeal for this?
Hi Jane!
I would think that would work beautifully and add extra flavor. I’d give it a try at least. You’ll have a great combo like a fried green tomato.
~Norine
Just wanted to say thanks for sharing this recipe. I made it the other day and everyone, including the kids (15 & 13) loved it!
We loved it so much I’m making it for dinner tomorrow night when my parents come over for dinner 😀
FYI, I substituted crushed pork rinds instead of bread crumbs to make it low carb / keto diet friendly. This fit well with your recipe!
Hi James!
I’m so glad that your kids loved this recipe as well as the adults! Especially teenagers! WIN!!! I love your substitution as well! I never would have thought to crush up pork rinds! Brilliant. Thank you for sharing.
Thanks for stopping by.
Norine
I am allergic to eggs. What else could I dip these in other then eggs? It’s hard to find recipes without eggs. Please let me know via e-mail.
Hi Jimmi!
You could dip these in buttermilk rather than eggs. The bread crumbs would stick to that rather well. Hope this helps. Have a great week and thanks so much for stopping by!
~Norine
@Jimmi,
Plain Greek yogurt makes a great sub for egg.
Use 1/4c plus 1-2 tablespoons of milk to thin out.
I was wondering if you have ever froze these to use for later in dishes like baked squash Parmesan? I have too many squash to eat at one time.
Hi Nancy!
I have not ever tried freezing them. I’m so sorry. I’m absolutely no help to you today. I wish I could give you a great answer to help you out with all that squash! Sorry! Thanks for stopping by and asking. I hope you’ll come back again and check out some of my other recipes.
Have a Great week!
Norine
@[email protected],
I have found that squash that has been washed and air dried freezes wonderfully if you slice them 1/4 inch thick, place them on a cookie sheet and place in freezer until firmly frozen. Once frozen, place them in a zip lock bag and return to freezer. Remove desired amount when ready to cook. Proceed with recipe for fresh squash.
Simple and delicious way to use up the overflowing zucchini from my garden! I used Italian style breadcrumbs (so I excluded the garlic salt and pepper from ingredients). I let them rest on wire cooling rack so they wouldn’t get soggy. Very good dipped in ranch, but would also be great dipped marinara sauce (taste reminded me of eggplant parmesan)! Thanks for recipe!
Hi Corey!
Thanks so much for sharing these awesome tips and ideas! Love the marinara suggestion. I have to try that next time I whip up a batch of this recipe…which is going to be really soon! Please stop by again soon and have a great week!
~Norine
I love this dish. I made it twice but my bread crumbs stop sticking to the squash not sure on how to correct that. Love it with ranch dressing
Hi Barbara!
Try dipping the squash in flour first, then the egg wash, then the bread crumbs. I think this will help with the issue of the bread crumbs falling off the squash! I’m so glad you love this recipe. My garden squash is finally big enough to make a batch for myself. Thanks for stopping by and visit again soon.
Happy Nesting!
Norine
Absolutely amazing. Paired with lemon garlic butter flounder for a complete meal under 500 calories!
Hi Erin!
Awesome! Love your main dish and the entire meal sounds wonderful! Thanks for sharing and for stopping by! Hope you have a great week!
Come back soon!
Happy Nesting!
~Norine
My husband refuses to eat squash any way but fried. But he LOVED these. I did preheat the pan with the oil in it. And after 15 min of baking at 325, I kicked it up to 350. I may not ever fry squash again.
Hi Judy!
I LOVE hearing that a non-squash lover found a squash recipe they liked!! Hooray! Way to go! Love your changes to the recipe. I’ll try it myself next time…which will be tomorrow! Thanks for taking the time to share with us. Hope you’ll come back again.
Have a great week!
Norine