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.
This post may contain Amazon and/or other affiliate links. If you purchase via my links, I may make a small percentage at no cost to you.
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 what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.
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.
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
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
Easy Zucchini and Squash Recipe
These crispy, oven-fried zucchini and squash are lightly breaded and baked to perfection, without all the artery-clogging grease!
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
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or silicone baking mat.
- Cut tops off and thinly slice zucchini and squash long-ways, leaving peelings on, or partially peel.
- 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.
- Take each piece out of bag and place on the baking sheet lined with parchment paper or a baking mat.
- 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.
- Place in oven on the bottom rack and bake at 425 degrees, approximately 20 minutes.
- 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.
- 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 a small percentage from your purchases at no cost to you. Thank you!
Nutrition Information:
Yield: 4Amount 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.
Plant-Based Vegan Starter Kits $27
Click the photo above to see Starter Kit options and content. Choose which book comes in your kit. $27 plus tax and shipping in the US.
