Anyone who has grown squash – or zucchini – in their garden knows you get an abundant harvest. In fact, most people try to pawn their extras off on friends and neighbors because there is only so much one family can eat. Here is another idea on what to do with your harvest – oven-baked summer squash fries.
A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can substitute zucchini in this recipe, but it will probably bake a bit more quickly.
1 medium summer squash
1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 teaspoon paprika
1 teaspoon mustard power
Salt and pepper
Preheat your oven to 400 degrees Fahrenheit.
Grease a large baking sheet with olive oil.
Cut your summer squash into wedges. Be sure to remove the larger seeds.
Whisk the eggs in a dish.
In another dish, combine the bread crumbs, paprika, mustard powder, salt and pepper.
Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
You can bake the wedges for about 30 to 40 minutes until they are soft inside and golden brown on the outside. If you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Turn the wedges over half way through baking.
Serve the oven-baked summer squash fries with ranch or another favorite dip.