Summer squash has a strong resemblance in flavor and texture to zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.
- Fun childhood memory: I was about 7 years old when I saw my mom eating a strange-looking vegetable. I asked her what it was and she said "squash". She asked if I'd like to try it. It looked "questionable," so I refused. She smiled and said, " OK!" Can you believe it? She didn't even try to persuade me. Later, I realized that she was happy to keep it all to herself. My mom was like that. LOL.☺
Not sure what the weather is like where you are. In my city (Austin, TX, USA), it's confusingly balmy and breezy, occasionally rainy, comfortably warm without a sweater, and sometimes chilly. It's climatically perfect! ☺
My friends elsewhere around the USA and the world are still complaining that Old Man Winter has overstayed his welcome and refuses to leave! This recipe is fabulous no matter what the season of the year is or what kind of weather you're experiencing. Enjoy!
Ingredients:
1 medium summer squash
2 eggs
1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 teaspoon paprika
1 teaspoon mustard powder
Salt and pepper
Olive oil
How to Make It:
Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.
Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.
Whisk the eggs in a dish and set aside.
In another dish, combine the breadcrumbs, paprika, mustard powder, and salt and pepper.
Start by dipping the wedges, one by one, into the egg mixture and then the breadcrumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
You can bake the wedges as is for about 30-40 minutes (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip halfway through baking.
Serve with ranch or another favorite dip.
My friends elsewhere around the USA and the world are still complaining that Old Man Winter has overstayed his welcome and refuses to leave! This recipe is fabulous no matter what the season of the year is or what kind of weather you're experiencing. Enjoy!
Ingredients:
1 medium summer squash
2 eggs
1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 teaspoon paprika
1 teaspoon mustard powder
Salt and pepper
Olive oil
How to Make It:
Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.
Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.
Whisk the eggs in a dish and set aside.
In another dish, combine the breadcrumbs, paprika, mustard powder, and salt and pepper.
Start by dipping the wedges, one by one, into the egg mixture and then the breadcrumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
You can bake the wedges as is for about 30-40 minutes (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip halfway through baking.
Serve with ranch or another favorite dip.
You made baked squash look delicious! I am going to try this, I don't eat enough vegetables.
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