Description
Crispy, golden-brown squash slices coated in seasoned breadcrumbs and baked instead of fried. A lighter, healthier take on the Southern classic.
Ingredients
Scale
- 2 medium yellow squash or zucchini, sliced into 1/4-inch rounds
- 1 cup breadcrumbs (plain or seasoned)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 2 eggs
- 1/4 cup milk
- Cooking spray or olive oil spray
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a shallow bowl, whisk together the eggs and milk.
- In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and pepper.
- Dip each squash slice into the egg mixture, then coat with the breadcrumb mixture, pressing lightly to adhere.
- Place the coated slices on the prepared baking sheet in a single layer.
- Lightly spray the tops with cooking spray to help with browning.
- Bake for 20–25 minutes, flipping halfway through, until golden and crisp.
- Serve hot as a side dish or snack, optionally with a dipping sauce.
Notes
- Use panko breadcrumbs for extra crunch.
- Serve with ranch dressing or marinara sauce for dipping.
- For a gluten-free version, use gluten-free breadcrumbs.
- Try adding herbs like oregano or thyme to the breadcrumb mix for added flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 3g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
Keywords: oven-fried squash, baked zucchini, healthy squash recipe, crispy vegetable side, vegetarian side dish