Summer squash – those vibrant, versatile vegetables – are at their peak during the warmer months. But what to do with an abundance of zucchini and yellow squash? This recipe transforms simple summer squash into a crispy, flavorful, and surprisingly healthy dish perfect for a quick weeknight dinner or a delightful side. Forget bland steamed squash; get ready for breaded summer squash that's so good, you'll be craving it all season long! This is one of those easy recipes that’s both delicious and surprisingly healthy, making it a perfect addition to your repertoire of quick dinner ideas.
Ingredients:
- 2 medium zucchini, sliced into 1/4-inch thick rounds
- 2 medium yellow squash, sliced into 1/4-inch thick rounds
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 large egg, beaten
- 1 cup breadcrumbs (panko recommended for extra crispiness)
- 1/2 cup grated Parmesan cheese (optional, but highly recommended!)
- Cooking spray or 2 tablespoons olive oil
Instructions:
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Prepare the Squash: Wash and slice the zucchini and yellow squash into 1/4-inch thick rounds. Pat them dry with paper towels. This step is crucial for achieving a crispy breading.
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Make the Breading Station: Set up three shallow dishes. In the first, combine the flour, salt, pepper, garlic powder, and onion powder. In the second, place the beaten egg. In the third, mix the breadcrumbs and Parmesan cheese (if using).
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Bread the Squash: Dip each squash round into the flour mixture, ensuring it’s fully coated. Then, dip it into the beaten egg, allowing any excess to drip off. Finally, coat the squash in the breadcrumb mixture, pressing gently to adhere.
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Cook the Squash: Heat a large skillet over medium-high heat. Lightly coat the pan with cooking spray or add olive oil. Carefully place the breaded squash rounds in a single layer in the skillet. Avoid overcrowding the pan; you may need to cook in batches.
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Fry to Perfection: Cook for 3-4 minutes per side, or until golden brown and tender. The squash should be easily pierced with a fork.
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Serve and Enjoy: Remove the breaded summer squash from the skillet and place it on a wire rack or paper towel-lined plate to drain any excess oil. Serve immediately as a delicious side dish or as part of a healthy meal.
Tips for the Best Breaded Summer Squash:
- Don't overcrowd the pan: Overcrowding will lower the temperature of the oil and result in soggy squash instead of crispy. Cook in batches if necessary.
- Pat the squash dry: Excess moisture will prevent the breading from sticking properly.
- Use panko breadcrumbs: Panko breadcrumbs create a lighter, crispier coating than regular breadcrumbs.
- Adjust seasonings to your taste: Feel free to add other herbs and spices, such as paprika, oregano, or Italian seasoning.
Variations:
- Spicy Squash: Add a pinch of cayenne pepper or red pepper flakes to the flour mixture for a spicy kick.
- Herby Squash: Add chopped fresh herbs like parsley, dill, or chives to the breadcrumb mixture.
- Cheese Lovers' Squash: Increase the amount of Parmesan cheese or add other shredded cheeses like mozzarella or cheddar.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients and serving size. However, breaded summer squash is generally a relatively healthy option, providing a good source of vitamins and fiber while remaining relatively low in calories and fat, especially if you use cooking spray instead of oil. For a precise nutritional breakdown, use a nutrition calculator with your specific ingredient quantities.
This recipe offers a simple yet satisfying way to enjoy the bounty of summer squash. It's a perfect example of homemade cooking at its best – delicious, healthy, and easily adaptable to your preferences. Whether you're looking for easy recipes, healthy meals, or quick dinner ideas, this breaded summer squash recipe is sure to become a favorite. Enjoy!