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A simple and healthy baked side dish featuring crispy, breaded yellow squash rounds with a tender inside, requiring no deep frying.

Ingredients

Scale
  • 2 medium yellow squash, sliced into 1/4-inch thick rounds
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup seasoned breadcrumbs (or panko for extra crunch)
  • 1/2 cup grated Parmesan cheese, divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Cooking spray or olive oil spray

Instructions

  1. Preheat oven to 425°F (220°C); line a baking sheet with parchment paper or a silicone mat and lightly coat with cooking spray or brush with olive oil.
  2. Place 1/2 cup all-purpose flour in one shallow dish, beat 2 large eggs in a second, and mix 1 cup seasoned breadcrumbs with half the 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper in a third bowl.
  3. Slice 2 medium yellow squash into 1/4-inch thick rounds.
  4. Pat the squash slices dry with paper towels to remove excess moisture.
  5. Dredge each squash slice in flour, shaking off excess.
  6. Dip the floured slices into the beaten eggs, letting any excess egg drip off.
  7. Press each slice into the breadcrumb-Parmesan mixture so it’s coated on all sides.
  8. Arrange the coated slices on the prepared baking sheet in a single layer without touching; avoid overcrowding and work in batches if needed.
  9. Lightly spray the tops of the coated slices with cooking spray or olive oil.
  10. Bake at 425°F (220°C) for 20–25 minutes, flipping the slices halfway through, until edges are browned and the coating is crunchy.
  11. Remove the baking sheet from the oven and sprinkle the remaining Parmesan over the hot squash.
  12. Let the squash cool briefly, then serve warm.

Notes

For extra crispiness, ensure squash slices are well dried before breading., Use the three-step breading: flour, egg, then breadcrumb mixture for best crunch., Avoid overcrowding the pan to prevent steaming and promote roasting., Flip slices halfway through baking for even browning and crispiness., Leftovers store well in an airtight container in the fridge for up to 3 days; reheat in the oven at 375°F for about 10 minutes to restore crispiness., Gluten-free substitutions: use gluten-free flour and gluten-free breadcrumbs or crushed cornflakes., Vegan option: substitute eggs with flax or chia egg and Parmesan with dairy-free alternative or nutritional yeast., Suggested dips include ranch, garlic aioli, marinara, or spicy sriracha mayo.

Nutrition

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