Do you have a garden? Are you growing any summer squash- yellow crook neck, yellow straight neck, zucchini, patty pans? Are any of your neighbors or local friends growing summer squash? If so, then odds are good that you, like me, have begun looking for new and interesting ways to use it up!
Aside from the standard steamed squash, I’ve got a few other ‘go to’ recipes for the annual summer squash glut. They include stuffing & baking, making squash soup, grilling, and fritters. That list of go-to recipes now also includes this one…
Oven-Baked Squash ‘Fries’
What you need:
6 medium sized summer squash- either yellow straight neck or zucchini
1/2 c olive oil
1 c gluten-free corn tortilla crumbs (bread crumbs would work fine here)
1 Tbs dehydrated chopped onion
1 tsp salt
1 tsp marjoram
1/2 tsp ground chipotle powder (or chili powder)
1/2 tsp dried summer savory (or 1/4 tsp each thyme & marjoram, plus a pinch of sage)
If food allergies were not a factor, I’d probably also add 1 tsp parsley, 2 tablespoons finely grated parmesan cheese, a few dashes of black pepper, and I’d definitely use garlic salt instead of plain salt.
What to do:
Heat oven to 450F
Mix the breadcrumbs and spices together and put the mixture in your dredging dish- I use a paper plate or pie dish. Set it aside.
Wash your squash and cut the stems off. If the flower end has a large ‘navel’, trim that off, as well. (I save these trimmings in a zipper bag in the freezer and make broth with them at a later time)
Set out 2 sheet pans or cookie sheets. I line them with foil, but that’s optional. Pour your oil into one of them. Cut your squash into spears
and toss the spears into the oil- coat them on all sides.
When all of the squash is cut and coated in oil, grab your dredging dish and dredge the oiled spears in the seasoned crumbs.
Once they’re all coated, spread them out on the baking pans so they’re not touching, then put them in the oven.
Bake for 15-22 minutes, depending on the size of your spears and how well done you like your squash. Perfection for me, personally, is about 16-18 minutes. Baking for the full 22 minutes will give you pretty mushy results, even with large spears.
Pull them out of the oven and serve. If you have a nice creamy ranch-type dipping sauce to go with them, definitely use it!
One of these days I’ll remember to do a nice plating and get some nice staged shots. Unfortunately, this was not that day!
As always, if you try this recipe, please let me know what you think!
Also, many thanks to my mom for being photographer and taking recipe dictation while I cooked… it really made life so much easier to be able to just focus on food prep and not have to scrub my hands in between each step!