A summer squash has a strong resemblance, in flavor and texture, to a zucchini. But this recipe kicks it up a notch because of the breading!

Ingredients:

• 1 medium summer squash
• 2 large eggs
• 1 1/2 cups breadcrumbs (try Panko breadcrumbs for a crunchier texture)*
• 1 tsp. paprika
• 1 tsp. mustard power
• Salt and pepper, to taste
• Olive oil

*This recipe can be a gluten free recipe if you substitute the breadcrumbs or Panko crumbs for gluten free Panko breadcrumbs.

Instructions:

1. Preheat oven to 400°F. Grease a large baking sheet with olive oil & set aside.
2. Cut your summer squash into wedges. Remove the seeds if they are quite large & set wedges aside.
3. Whisk the eggs (with a fork) in a dish & set aside.
4. In another dish, combine the bread crumbs, paprika, mustard powder & salt and pepper (to taste).
5. Start by dipping the wedges, one by one, into the egg mixture & then the bread crumb mixture. Place each wedge on the prepared baking sheet. Continue until all the wedges are done.
6. Bake the wedges as-is for about 30-40 (until soft inside and golden brown on the outside). But if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Then flip them halfway through baking.
7. Serve with ranch salad dressing or another favorite dip of your choice.