A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly. These are delish… they are a but crunchy on the outside with a baked flavor that pairs well with ketchup or any dipping sauce you fancy. And soft on the inside, but not too soft.. just the right texture for a “fry”.
- 1 medium organic summer squash
- 2 organic eggs
- 1 ½ cups organic breadcrumbs (try panko breadcrumbs for a crunchier texture)
- 1 teaspoon organic paprika
- 1 teaspoon organic mustard power
- Organic Salt and pepper
- Organic Olive oil
- 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 bread crumbs, paprika, mustard powder and salt and pepper.
- Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb 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 minutes (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 half way through baking.
- Serve with ranch or another favorite dip.