Description
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
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