Description
Crispy on the outside and buttery-tender inside, this oven-fried squash delivers all the flavor of traditional fried squash with none of the grease.
Ingredients
Scale
- 2 medium Yellow Squash: sliced into 1/4-inch rounds
- 1/2 cup All-Purpose Flour: base layer for dredging
- 2 large Eggs: beaten, acts as a binder
- 1 cup Panko Breadcrumbs: gives the dish its signature crunch
- 1/3 cup Parmesan Cheese: grated, adds nutty depth
- 1 teaspoon Garlic Powder: enhances the savory flavor
- 1/2 teaspoon Salt: brings out natural taste
- 1/4 teaspoon Black Pepper: adds mild heat
- Cooking Spray or Olive Oil Spray: ensures a crispy finish
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Add a wire rack if available.
- Set up three shallow bowls: one with flour, one with whisked eggs, and one with a mix of panko, parmesan, garlic powder, salt, and pepper.
- Lightly grease the rack or baking sheet with cooking spray.
- Dip each squash slice in flour, then egg, then breadcrumbs, pressing gently to help it stick.
- Place slices in a single layer on the rack. Spray the tops lightly with oil.
- Bake for 20 to 25 minutes, flipping halfway through until golden and crispy.
- Let cool for a couple of minutes. Optionally garnish with more parmesan or herbs.
- Serve warm with your favorite dipping sauce or enjoy as is.
Notes
- Use a wire rack for extra crispiness.
- Salt and pat squash dry before breading for best texture.
- Flip slices gently to keep coating intact.
- Reheat leftovers in an oven or air fryer for best crunch.
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
Keywords: oven-fried squash, baked squash rounds, crispy squash, healthy fried squash, vegetarian side dish