Crispy, golden, and packed with flavor, this oven-fried squash is a lighter take on a Southern classic. Coated in a crunchy mix of cornmeal and breadcrumbs with a hint of Parmesan and spice, these baked squash rounds are a satisfying snack, side dish, or appetizer. No deep-frying here—just good, old-fashioned oven magic. Perfect for summer veggies and picky eaters alike!

Ingredients:

2 medium yellow squash or zucchini, sliced into ¼-inch rounds
½ cup buttermilk (or milk plus 1 tsp lemon juice)
½ cup cornmeal
½ cup panko breadcrumbs (or regular breadcrumbs)
¼ cup grated Parmesan cheese (optional, for extra flavor)
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste
Olive oil spray or nonstick cooking spray

Instructions:

Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Soak the Squash:
Place the squash rounds in a bowl and cover with buttermilk. Let them soak for about 10 minutes while you prepare the breading.
Mix the Breading:
In a shallow dish, combine cornmeal, panko breadcrumbs, Parmesan (if using), garlic powder, paprika, salt, and black pepper.
Coat the Squash:
Take each squash round from the buttermilk (let the excess drip off) and press both sides into the breading mix until well coated.
Arrange & Spray:
Place the coated squash rounds in a single layer on your prepared baking sheet. Lightly spray the tops with olive oil or cooking spray for extra crispiness.
Bake:
Bake for 20–25 minutes, flipping halfway through, until the squash is crispy and golden brown at the edges.
Serve:
Enjoy hot out of the oven with your favorite dip—ranch, spicy ketchup, or anything you like!

Variation

Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the buttermilk soak for a subtle heat that pairs perfectly with the crunchy coating. It brings out a Southern-style “hot fry” flavor without overwhelming the natural taste of the squash.
Cheesy Upgrade: Double down on the Parmesan or mix in some finely shredded sharp cheddar to the breading for a deeper, saltier flavor. This creates an extra-savory crust and gives a cheesy finish with every bite.
Herb-Infused: Add 1 teaspoon of dried Italian herbs (like oregano, basil, and thyme) or fresh chopped parsley to the breadcrumb mixture. This boosts the flavor and adds a garden-fresh aroma, perfect for summer or Mediterranean-inspired meals.

Cooking Notes

Don’t Skip the Soak: Soaking the squash in buttermilk softens the texture slightly and helps the coating stick better. It also adds a gentle tang that balances the richness of the breading.
Flip Carefully: When flipping halfway through, use a thin spatula and gently loosen each slice from the baking sheet to keep the coating intact. If using parchment, this step is even easier.
Crispier Edges: For maximum crunch, bake the squash on a wire rack set over the baking sheet. This allows hot air to circulate underneath, crisping both sides without needing to flip.

Serving Suggestions

Dipping Delights: Serve with a side of ranch, garlic aioli, spicy ketchup, or creamy sriracha dip. These creamy or zesty dips contrast nicely with the crispy squash and make it more kid-friendly too.
Perfect Pairings: Pair with grilled chicken, BBQ ribs, or a fresh garden salad for a well-rounded meal. The crunchy squash makes a fantastic side dish that complements smoky, grilled, or lighter main courses.
Appetizer Platter: Include the oven-fried squash on a party platter with other finger foods like baked mozzarella sticks, veggie fries, or deviled eggs. It’s an easy crowd-pleaser with broad appeal.

Tips

Uniform Slices = Even Cooking: Use a mandoline or a sharp knife to slice the squash evenly. Uneven slices may result in some being undercooked while others over-brown. Aim for consistent ¼-inch thickness.
Keep One Hand Dry: When breading, use one hand for wet ingredients and the other for dry to avoid clumps and keep the breadcrumb mix from getting soggy. It also speeds up the prep process.
Use Fresh Squash: Choose firm, small-to-medium squash or zucchini with glossy skin and no soft spots. Older or oversized squash can be watery and have larger seeds, which may lead to soggy results.

Prep Time:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Nutritional Information (Per serving — approx. ¼ of the recipe)

Calories: 150
Protein: 5g
Sodium: 280mg

(Note: Nutritional values are estimates and may vary based on specific ingredients or brands used.)

Frequently Asked Questions

Can I make this ahead of time?
While these are best served fresh for optimal crispiness, you can prepare the breading mixture and slice the squash in advance. Bread and bake them just before serving for the best texture. Reheating in the oven or air fryer helps regain some crunch if made ahead.
Can I use zucchini instead of yellow squash?
Absolutely! Zucchini and yellow squash are interchangeable in this recipe. Just be sure to slice them evenly and pat dry if overly watery to help the breading stick better.
What’s the best way to reheat leftovers?
For the crispiest results, reheat leftover oven-fried squash in a preheated oven or air fryer at 375°F for about 5–7 minutes. Avoid the microwave—it softens the coating and makes it soggy.
Can I make this gluten-free?
Yes! Just swap the panko breadcrumbs for a gluten-free version and double-check that your cornmeal is certified gluten-free. The rest of the ingredients are naturally gluten-free.

Conclusion

Oven-Fried Squash is an easy, crispy, and healthier twist on a comforting Southern favorite. It’s perfect for using up summer squash, makes a fun and flavorful side dish or appetizer, and satisfies those crunchy cravings without the deep fryer. Whether you serve it with a creamy dip or next to your favorite grilled entrée, it’s bound to become a go-to veggie dish in your kitchen!

Oven-Fried Squash

Author: Avery
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

2 medium yellow squash or zucchini, sliced into ¼-inch rounds
½ cup buttermilk (or milk plus 1 tsp lemon juice)
½ cup cornmeal
½ cup panko breadcrumbs (or regular breadcrumbs)
¼ cup grated Parmesan cheese (optional, for extra flavor)
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste
Olive oil spray or nonstick cooking spray

Instructions

Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Soak the Squash:
Place the squash rounds in a bowl and cover with buttermilk. Let them soak for about 10 minutes while you prepare the breading.
Mix the Breading:
In a shallow dish, combine cornmeal, panko breadcrumbs, Parmesan (if using), garlic powder, paprika, salt, and black pepper.
Coat the Squash:
Take each squash round from the buttermilk (let the excess drip off) and press both sides into the breading mix until well coated.
Arrange & Spray:
Place the coated squash rounds in a single layer on your prepared baking sheet. Lightly spray the tops with olive oil or cooking spray for extra crispiness.
Bake:
Bake for 20–25 minutes, flipping halfway through, until the squash is crispy and golden brown at the edges.
Serve:
Enjoy hot out of the oven with your favorite dip—ranch, spicy ketchup, or anything you like!

Notes

Want it gluten-free? Use gluten-free breadcrumbs.
For extra kick, add a pinch of cayenne to the breading mix.
These taste best fresh out of the oven but can be reheated in an air fryer or oven for crispiness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish, Snack, Appetizer
Method: Baking
Cuisine: Southern-inspired, American

Nutrition

Serving Size: 1/4 of recipe
Calories: ~150
Sugar: 3g
Sodium: 280mg
Fat: 5g
Saturated Fat: 1.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 5g
Cholesterol: 5mg

Keywords: oven-fried squash, baked squash, healthy fried squash, crispy zucchini, summer squash recipe, Southern veggie recipe, vegetarian side