Crispy Oven-Fried Squash
Easy and delicious oven-fried squash that's a healthy twist on a childhood favorite, perfect for weeknights.
Equipment
- Baking Sheet Lined with parchment paper or lightly greased
- Shallow dish For buttermilk bath
- Shallow dish For breading mixture
- Fork For whisking breading mixture
- Mandoline slicer Optional, for uniform slices
- Toaster oven Optional, for reheating leftovers
Ingredients
Hauptzutaten
- 2 medium yellow squash or zucchini sliced into ¼-inch rounds
- 0.5 cup buttermilk or milk with 1 tsp lemon juice/vinegar, let sit for 5 min
- 0.5 cup cornmeal
- 0.5 cup panko breadcrumbs or regular breadcrumbs
- 0.25 cup grated Parmesan cheese optional
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- to taste salt
- to taste black pepper
- light mist olive oil spray or nonstick cooking spray
Instructions
- First things first, get your oven preheated to a nice and toasty 400°F (200°C). While it’s heating up, grab a baking sheet and line it with parchment paper. This makes for super easy cleanup! Alternatively, you can just give it a light spray with your cooking spray.
- Take your sliced squash and pop them into a shallow dish. Pour that lovely buttermilk over them, giving them a gentle toss to make sure every single slice gets a good coating. Let them soak for about 5-10 minutes. This is when the magic starts happening, softening them up just a bit.2 medium yellow squash or zucchini
- In a separate shallow dish, it’s time to mix our crunchy goodness. Combine the cornmeal, panko breadcrumbs, Parmesan cheese (if you’re using it – I highly recommend it!), garlic powder, paprika, a generous pinch of salt, and some black pepper. Give it all a good whisk with a fork until everything is nicely blended.2 medium yellow squash or zucchini
- Now, take your squash slices out of the buttermilk bath, letting any excess drip back into the dish. Then, it’s time to dredge! Place a few slices into the cornmeal mixture, pressing down gently to make sure they’re well-coated on both sides. You want a nice, even layer of that delicious crumb mixture.2 medium yellow squash or zucchini
- Lay your coated squash slices in a single layer on your prepared baking sheet. Make sure they aren't overlapping too much, as this will help them get nice and crispy all around.
- Give the tops of your coated squash slices a light, even mist of olive oil or cooking spray. This little step really helps them achieve that gorgeous golden-brown color and extra crispiness.2 medium yellow squash or zucchini
- Pop that baking sheet into your preheated oven. Bake for about 20-25 minutes. About halfway through, I like to flip them over so they get beautifully browned on both sides. You’re looking for that lovely golden hue and a tender, but not mushy, texture.
Notes
For best results, don't overcrowd the baking sheet, ensure even slices, and reheat leftovers in a toaster oven or regular oven for crispiness.