Oven-Fried Squash

One surefire way to get kids to their vegetables (and some adults, too) is to serve them breaded and fried. It’s hard to resist the crispy, salty breaded outer layer with a tender, juicy veggie hidden inside. But the process of battering and frying tends to eliminate most of the vegetable’s nutritional benefits—so what to do?

This oven-fried squash recipe is the solution. Unlike the high-temperature deep-frying technique, baking allows the squash to retain more of its nutrients. The best part is, these crisp, savory veggies are so good, we bet your kids will actually request the recipe for dinner.

Ingredients for Oven-Fried Squash

• Yellow squash: Vitamin-filled, thin-skinned summer squash is tender, mild and buttery. Choose medium-sized squash free of blemishes and soft spots. Zucchini will also work in this recipe.
• Olive oil: It coats the squash, keeping it moist while in the oven, and providing a surface for the breading to stick to.
• Cayenne pepper: Dried and ground hot chili peppers, cayenne pepper gives the oven-fried squash a little blast of spicy heat. Cut it down or nix if your family doesn’t like spice.
• Panko bread crumbs: Large, white bread flakes, panko bread crumbs produce a lighter and crunchier texture than other bread crumbs.
• Parmesan cheese: An aged Italian hard cheese commonly used to top pasta dishes, Parmesan is sharp, nutty and tangy, adding balance to the sweet squash.

Directions

Step 1: Prepare the squash

ERIC KLEINBERG FOR TASTE OF HOME

Preheat the oven to 450ºF. Place the sliced squash into a large bowl. Add the olive oil and toss to coat. Add the salt, pepper and cayenne and toss again to thoroughly coat the squash with the seasonings.

Step 2: Add the breading

ERIC KLEINBERG FOR TASTE OF HOME

In a shallow dish, mix the panko and Parmesan cheese. Dip the squash pieces into the breading mixture, flipping to coat both sides. Place the breaded squash on parchment-lined baking sheets.

Step 3: Oven-fry the squash

ERIC KLEINBERG FOR TASTE OF HOME

Bake the squash for 10 minutes, then rotate the baking pans. Continue to bake for an additional 10 to 15 minutes or until golden brown and crispy. Remove the pans from the oven and serve the oven-fried squash hot.

ERIC KLEINBERG FOR TASTE OF HOME

Oven-Fried Squash Variations

• Switch to fries: For a fun side dish, cut the squash into 3 to 4-inch strips and follow the recipe as directed to make a French fry alternative for the family.
• Serve squash Parmigiana: Cut the squash lengthwise into long, wide cutlets and follow the recipe accordingly. When the cutlets come out of the oven, drizzle with jarred pasta sauce and shredded mozzarella cheese and return the pan to the oven. Bake at 350º until the cheese is melty. Serve with a side of pasta.
• Make a veggie trio: For added variety, use a combo of sliced squash, zucchini and portobellos. You’ll get a flavor and texture difference, as well as varied nutritional benefits.

How to Store Oven-Fried Squash

Place any leftovers in an airtight container and store them in the refrigerator for up to three days. To reheat, place the leftovers on a baking pan and reheat in a 300º oven until heated through and crispy.

Can oven-fried squash be frozen?

We don’t recommend freezing this dish. The freezing and thawing processes will cause the squash to get mushy.

Oven-Fried Squash Tips

ERIC KLEINBERG FOR TASTE OF HOME

Can you make gluten-free oven-fried squash?

Absolutely. Several brands of gluten-free panko are on the market today, so oven-fried squash can easily be enjoyed by anyone with gluten sensitivity.

Can you use an air fryer instead?

The air fryer is a great option for making this crispy squash. Simply follow the recipe as directed and place the breaded squash in a single layer inside the air-fryer basket (you may need to do this in batches). Consult your air-fryer manual for the correct cooking time conversion.

What’s a good substitute for panko?

Try crushing up cornflakes to use as a breading. Cornflakes make a terrific crunchy coating but are also heavier than bread crumbs, so be careful not to let them fall off the squash before popping the pan in the oven.