Our garden has produced an abundance of squash this year. Even though I like squash, I do get tired of eating it prepared the same way each time. So, I decided to look for some new recipes. A friend and fellow dietitian shared this recipe for oven-fried squash. It turned out beautifully golden brown without the greasy after-taste you get with fried squash. Give it a try and let me know if you have a favorite squash recipe. Enjoy!
Oven-Fried Summer Squash
Try this healthier version of fried squash and watch your family eat their vegetables.
Servings 3 servings
Calories 125kcal
Ingredients
- 3 medium yellow squash Cut into 1/4-inch slices
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 whole egg
- 1 Tbsp water
- vegetable cooking spray
Instructions
- Preheat oven to 450 degrees F.
- Wash squash. Peel if desired. Cut into 1/4-inch slices.
- Combine corneal, salt and pepper in a bowl and set aside. Combine egg and water; beat well. Dip squash slices in egg mixture; dredge in cornmeal mixture until coated.
- Lightly coat a 15x10x1 inch baking pan with vegetable oil spray. Place squash slices in a single layer in pay.
- Bake at 450 degrees for 20-30 minutes or until golden brown. Turn once about halfway through cooking time.
Notes
Note: This recipe also works with green tomatoes or zucchini.
Nutrition Info: (per serving)
124 calories, 4 grams total fat, 0.8 grams saturated fat, 426 mg sodium, 84 mg potassium, 18 grams total carbohydrates, 2.5 grams fiber, 1.6 grams sugar, 4.8 grams protein. Provides 23% of DRI for vitamin C.
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