Best Oven Fried Squash Recipes

COMFORTING OVEN-FRIED OKRA, SQUASH, AND ONION

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Be sure to use the freshest ingredients. Add each chopped vegetable ingredient into bowl for mixing.
• 3. Salt, garlic powder, and pepper vegetables and stir. Throw in flour on top of vegetables, then corn meal.
• 4. If the vegetables aren't sufficiently covered upon stirring, you may add more flour one tablespoon at a time until it's all covered.
• 5. Place aluminum foil, shiny side up, in a sheet pan. Spray with Pam cooking spray. Remove vegetable mixture from bowl with hands and spread onto the foil in a thin layer. If there is any loose flour in the bowl, dump it into the trash instead of onto the pan.
• 6. Spray the top of the breaded vegetables with Pam.
• 7. Place into the preheated oven and bake at 400 degrees for 25-30 minutes or until brown. I stir them around about 10 minutes before they finish cooking to crispen them up better on all sides.
• 8. Remove from oven and serve immediately. This is good fried on the stove top also, but if you are like my family, you may be cutting back on fried foods. This is a good way to eat nice comfort foods without consuming large amounts of unhealthy fats.

OVEN-FRIED SUMMER SQUASH

Steps:

• Preheat oven to 400 degrees.
• Dip the squash slices in water. Dredge in bread crumbs.
• Place breaded squash slices on an oiled baking sheet and bake for 10-20 minutes, until done.

OVEN FRIED ACORN SQUASH

Steps:

• Preheat oven to 350. In oven, melt butter in a 9 by 13 inch baking dish. Set aside.
• With a sharp knife, carefully cut acorn squash into wedges or rings. Scoop out seeds.
• Break eggs into a shallow bowl and beat lightly.
• In another bowl, combine bread crumbs with the Romano cheese.
• Dip each squash piece in beaten egg.
• Dredge in coating mix. Set in buttered baking dish.
• Bake until squash is tender and outside turns crispy brown, 25-30 minutes.
• Turn over with tongs and bake until second side is lightly browned, an additional 5-10 minutes.
• Serve hot.

LOW CARB SPICY SUMMER SQUASH (OVEN FRIED)

Steps:

• 1. Cut and clean squash. Lay on paper towel & Lightly pat dry. Mix Mayonnaise and cinnamon (or herb of choice) I like the cinnamon, it adds warmth plus cuts the heat. Dill is awesome too! Crush rinds add parmesan cheese and mix. Put in separate bowl.
• 2. Brush squash with mayonnaise mix, all sides. Press into rind crumbs and parm. Bake in 425 degree oven for 20-25 minutes till lightly crisp and brown.

OVEN FRIED SQUASH

Steps:

• Preheat oven to 450 degrees. Beat egg and milk. Mix flour, season with salt and pepper.
• Spray foil lined cookie sheet with Pam or any nonstick spray. Dip squash in egg mixture, then coat with flour. Place on prepared foil in single layer. Drizzle with squeeze margarine.
• Bake for 10-15 minutes or until desired brownness on bottom. Turn squash and bake until desired doneness. ENJOY!!

OVEN-FRIED SQUASH SPEARS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat a large, nonstick baking sheet with cooking spray.
• Whisk egg whites and milk together in a small bowl until well blended. Place bread in a blender or food processor and process until coarse bread crumbs are achieved. Combine bread crumbs, paprika, thyme, onion powder, garlic powder, and cayenne in a shallow pan (such as a pie plate).
• Cut zucchini and squash lengthwise into 8 spears. Place spears in the egg mixture; toss gently, yet thoroughly, until well coated. Working with a few spears at a time, coat with bread crumb mixture, pressing lightly with fingertips to allow bread crumbs to adhere. Arrange spears in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 12 minutes. Flip over and bake until lightly golden and tender when pierced with a fork, about 3 minutes more.
• Meanwhile, prepare sauce by whisking together sour cream, garlic, and hot sauce.
• Sprinkle squash spears with salt and serve with lemon wedges and sauce.

OVEN-FRIED SQUASH

Steps:

• 1. Preheat oven to 350ºF.2. Combine cornmeal, salt, and pepper set aside. Combine egg and yogurt beat well. Dip squash in egg mixture dredge in cornmeal.3. Place squash in a nonstick baking pan in a single layer. Bake for 30-40 minutes, until golden, turning once. Serve with lemon wedges.Food exchanges per 1/3-cup serving: ½ BREAD, 1 VEGETABLE, trace FAT