Oven Fried Squash
Crispy oven-fried squash offers a golden, flavorful crunch with simple ingredients, perfect as a side or snack for family dinners and casual gatherings.
Ingredients
Instructions
- Preheat oven to 450°F and spray a 9 x 13-inch pan with cooking spray.
- Beat eggs and water in a bowl and set aside.
- Mix cornmeal, salt, and pepper in a separate bowl.
- Dip sliced squash in the egg mixture, then roll in the cornmeal mixture.
- Place a single layer of coated squash in the prepared baking pan.
- Bake for 20 minutes, then turn the squash with a spatula.
- Bake for another 20 minutes until golden brown.
Tips & Substitutions
For extra crunch, consider adding some grated Parmesan cheese to the cornmeal mixture. If you don't have yellow cornmeal, white cornmeal or breadcrumbs can be used as substitutes. Make sure the squash slices are evenly coated for the best texture. This dish is also a great way to use up summer squash from your garden.
Serving Suggestions
Serve the oven fried squash as a delicious side dish alongside grilled meats or a fresh salad. It pairs beautifully with Creamy Italian Sub Sandwiches for a hearty meal. For a vegetarian option, enjoy it with a quinoa salad or roasted vegetables for a complete dinner.
Storage & Reheating
Leftover oven fried squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy again. Avoid microwaving, as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Oven Fried Squash contains roughly 738 calories, with 12g protein, 149g carbohydrates, and 12g fat. It is an excellent source of calcium (32% of the Daily Value), protein (25% of the Daily Value), and potassium (21% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 628mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables instead of squash?
Yes, you can substitute zucchini, eggplant, or even sliced potatoes. Just adjust the cooking time based on the vegetable's thickness to ensure even cooking and crispiness.
How do I know when the squash is done?
The squash is done when it is golden brown and crispy on the outside. You can also check by piercing a piece with a fork; it should be tender inside but still hold its shape.
Can I make this recipe ahead of time?
Yes, you can prepare the coated squash ahead of time and store it in the fridge for a few hours before baking. This allows the flavors to meld and makes it convenient for meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).