Easy Zucchini and Squash Recipe

This easy Zucchini and Squash Recipe is lightly breaded and baked to perfection, without all the artery-clogging grease! It’s one of my family’s favorite zucchini squash recipes!

We love this zucchini and squash recipe because it’s…

• Crunchy
• Full of flavor
• Simple to make
• Wholesome
• Fresh
• Delicious

Cutting zucchini and squash

This is my favorite way to make zucchini and squash. We simply love that crispy crunch! Sometimes I leave the peel on the zucchini and squash, and other times I peel or partially peel mine. It really depends on where they came from.

If they are organic or from a local garden, I like to leave the skins on or at least partially on. 

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

Baking zucchini and squash

To get that perfect crispiness, I toss the thin zucchini and squash slices in a mixture of cornmeal and whole-grain flour while it is still damp from being washed. A ziplock bag works great for this. The wetness causes dry grains to stick to each piece. There is no need to coat with artery-clogging oil.

Next, place them on a baking sheet lined with parchment paper or a silicone baking mat. This enables baking without any oil at all, which makes these completely heart-healthy.

Mist lightly with water to make seasonings stick well. Sprinkle with garlic powder, onion powder, sea salt, pepper, parsley flakes, and smoked paprika. Then just bake and eat!

Near the end of the baking cycle, watch them closely. The goal is for them to be golden brown and crunchy. If left unattended, they can quickly become charred.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

During the summer, when gardens are overrunning with fresh zucchini and squash, this is an excellent way to use some of those up quickly and deliciously.

Though there are many different kinds of zucchini and squash recipes, this is our favorite.

One follower said, “Thanks for the reminder about these. I couldn’t make enough of them last summer… not enough to share anyway.” 

Health benefits of zucchini

Zucchini is well-known to reduce weight, yet boost the nutrient value of your diet. Moreover, it helps to enhance vision and prevent all the diseases that occur from vitamin C deficiency like scurvy, sclerosis, and easy bruising.

It helps to cure asthma and has a high content of vitamin C, carbohydrates, protein, and fiber. It contains significant quantities of potassium, folate, and vitamin A, all of which are important for good health.

When eaten regularly, it can effectively lower your homocysteine levels.”–Organic Facts

Recipes for zucchini squash

• Rice Zucchini Corn Salad
• Zucchini Bread
• Chocolate Zucchini Muffins
• Easy Baked Zucchini Squash
• Amazing Zucchini Recipes

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Easy Zucchini and Squash Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These crispy, oven-fried zucchini and squash are lightly breaded and baked to perfection, without all the artery-clogging grease!

Print

Ingredients

• 4 whole zucchini & Squash, (2 of each) washed and sliced thinly
• 1 cup cornmeal
• 1 cup whole grain flour, (spelt, whole wheat, etc)
• garlic powder, (I like Lawry's)
• onion powder
• sea salt
• pepper
• smoked paprika, (optional)
• parsley flakes

Instructions

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or silicone baking mat.
2. Cut tops off and thinly slice zucchini and squash long-ways, leaving peelings on, or partially peel.
3. Pour cornmeal and flour into a gallon-size storage bag. Then, toss in the squash and zucchini. Close the top of the bag and toss around until veggies are coated well with the dry mixture. This will only be a light coating.
4. Take each piece out of bag and place on the baking sheet lined with parchment paper or a baking mat.
5. Lightly mist breaded veggies with water in a spray bottle. Then sprinkle with garlic powder, onion powder, sea salt, pepper, parsley flakes, and smoked paprika.
6. Place in oven on the bottom rack and bake at 425 degrees, approximately 20 minutes.
7. When lightly browned, move the pan to top rack and bake another 10 minutes, until brown and crispy. Must watch closely to keep from burning.
8. Serve immediately.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Artisan Silicone Baking Mat for Half-Size Cookie Sheet with Red Border, 16.5 x 11 inches, 2-Pack
• 
  King Arthur Flour Premium 100% Whole Wheat Flour

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 212Total Fat: 1.7gCholesterol: 0mgCarbohydrates: 45.2gFiber: 5.9gProtein: 6.6g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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