Thursday, September 8, 2011

Baked Summer Squash Fries


With the abundance of squash in this summer's harvest, I wanted a fun way to incorporate the vegetable into our evening meal. When I came across Two Pea's Zucchini Fries recipe, I knew I had been inspired. I altered a few ingredients, assuming the method would work well for squash as it did for zucchini. It was total success!! Kevin and I loved these so much, they comprised our entire meal and I had to make a second batch! You can't beat eating baked fresh vegetables for dinner! 

This is a perfect side dish or a great party appetizer. Fun to dip in marinara or ranch dressing, everyone will love these! 

Baked Summer Squash Fries 
serves 2

2 medium yellow summer squash, sliced into 1/4-1/2 inch thick rounds
1 large egg, beaten
3/4 cup Italian bread crumbs
2 Tbsp Parmesan cheese
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp chili powder

Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray.

In a shallow bowl, beat egg until light and frothy. 

In a second shallow bowl, stir together bread crumbs, Parmesan, oregano, garlic, chili powder, salt and pepper. 

Working in assembly line fashion, take one squash slice, dip it in egg to coat, then gently dip it in bread crumb mixture to coat on both sides. Place on the prepared baking sheet. Continue until all slices are battered and arranging on the baking sheet. 

Bake for 10 minutes. Turn each slice over. Bake another 10 minutes. 

Serve with pasta sauce or ranch dressing. 


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