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!
- 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.
- Preheat oven to 400°F. Grease a large baking sheet with olive oil & set aside.
- Cut your summer squash into wedges. Remove the seeds if they are quite large & set wedges aside.
- Whisk the eggs (with a fork) in a dish & set aside.
- In another dish, combine the bread crumbs, paprika, mustard powder & salt and pepper (to taste).
- 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.
- 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.
- Serve with ranch salad dressing or another favorite dip of your choice.