Recipe Sharing: Oven-Baked Summer Squash Fries
Winter recipe using summer vegetables. Here is a very popular recipe.
Eat your veggies. Eat your veggies. It's not enough to say it. At least not for me. I actively search for ways to prepare my vegetables so that I can enjoy eating my veggies. I recommend this as a winter recipe because wintertime is usually when I use my oven the most. Summer squash has a strong resemblance, in flavor and texture, to a zucchini, which is one of my favorite vegetables. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.
RECIPE for Oven-Baked Summer Squash Fries
Ingredients:
1 medium summer squash
2 eggs
1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 teaspoon paprika
1 teaspoon mustard powder
Salt and pepper
Olive oil
How to Make It:
Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.
Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.
Whisk the eggs in a dish and set aside.
In another dish, combine the breadcrumbs, paprika, mustard powder, and salt and pepper.
Start by dipping the wedges, one by one, into the egg mixture and then the breadcrumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip halfway through baking.
Serve with ranch or another favorite dip.
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