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A healthier, oven-baked version of fried squash with a crispy panko and Parmesan coating, perfect as a snack or side dish.

Ingredients

Scale
  • 3 medium zucchinis or yellow squash, sliced into 1/4-inch (6 mm) thick rounds
  • 1/2 cup (60 g) all-purpose flour
  • 2 large eggs, beaten (room temperature)
  • 1 cup (about 100 g) panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or avocado oil (for brushing)
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Wash squash, pat very dry with paper towels, and slice into 1/4-inch (6 mm) rounds, keeping slices even.
  3. Place flour in one shallow bowl, beat eggs in a second bowl, and mix panko, grated Parmesan, garlic powder, paprika, salt, and pepper in a third bowl.
  4. Lightly dust each squash slice with flour, shaking off excess.
  5. Dip floured slices into the beaten eggs, letting excess drip off.
  6. Press each slice into the breadcrumb mixture, coating both sides thoroughly.
  7. Arrange coated slices in a single layer on the prepared baking sheet or on a wire rack over the sheet without overlapping.
  8. Brush or lightly drizzle the slices with 1–2 tablespoons oil to help crisp the crust.
  9. Bake at 425°F (220°C) for 20–25 minutes, flipping gently halfway through (about 12 minutes), until deep golden brown and crispy.
  10. Remove from the oven and let cool briefly to set the coating; optionally sprinkle with chopped parsley.

Notes

Dry squash slices well before breading to ensure crispiness., Use panko breadcrumbs for a lighter, airier crust., Brush oil lightly instead of soaking to avoid greasiness., Flipping slices halfway baking ensures even browning and crispiness., Oven temperature of 425°F (220°C) is key for crisp crust without burning., A wire rack on the baking sheet helps crisp all sides evenly., For gluten-free versions, substitute flour and panko for gluten-free alternatives., For dairy-free versions, omit Parmesan or substitute with nutritional yeast., Can be cooked in an air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway through., Store leftovers in an airtight container in the fridge up to 2 days; reheat in oven at 375°F (190°C) for 5-8 minutes for best crispness., Freezing is possible; freeze slices in a single layer, then transfer to freezer bag, reheat from frozen in oven.

Nutrition

Find it online: https://cookingcrumbs.com/crispy-oven-fried-squash-recipe-easy-perfect-healthy-snack/