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This is my recipe for zesty oven fried squash and it taste exactly like good old southern fried squash.
It is that time a year for fresh squash. I am sad that I didn’t plant a garden this year so I will be purchasing all my fresh squash at the local farmer’s market. It taste just as good but there is something special about knowing that the squash came from your backyard!
A friend told me about marinating squash before you fry it over 15 years ago, and I rarely make it any other way. When you marinate the squash in Italian dressing, it gives it a wonderful tangy flavor that reminds me slightly of fried pickles. My son says it hides the taste of the vegetable, but I am just glad that he ask for me to make it.
I use to fry this squash in oil, but ever since we realized that baking it in the oven was much better tasting and healthier, we only eat oven fried squash now. I recommend using a strong flavored dressing. I marinate the squash in a mixing bowl and place it in the refrigerator for several hours or for as little as 30 minutes. I like for it to marinate for at least an hour. Since it is marinated, you do not need to use milk or eggs before dipping in the cornmeal and flour. I love to use breading trays for my cornmeal and flour.
- 4 medium squash
- 1/2 bottle or Italian dressing of your choice
- 1 cup corn meal
- 1 cup flour
- cooking spray
- Preheat oven to 450 degrees. Wash and slice squash thinly. Soak squash in Italian dressing for at least 30 minutes to an hour or up to 6 hours. Toss squash in flour/cornmeal mixture. Spray sheet pan with cooking spray or line with parchment paper. Lay sliced squash in a single layer on a baking sheet and spray squash lightly with cooking spray.
- Cook for 15 minutes, turn and cook for 10 more minutes or until golden brown.
- I recommend lining the sheet pan with parchment paper for easy clean up.