Oven-baked squash fries? This is a not-so-obvious choice for “making fries” but after giving this recipe a try, I can say it tastes great! Instead of whipping out those potatoes, try squash instead, it’s definitely a unique take on fries. We recommend yellow squash, but let’s be real, this is the perfect occasion for all that leftover zucchini you don’t know what to do with!
- 1 medium summer squash
- 2 eggs
- 1 ½ cups breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon mustard power
- Salt and pepper
- 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.
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 (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.