This oven baked squash fries recipe offers a zesty, unexpected veggie side dish that pairs nicely with any spring meal – and is sure to help you encourage picky kids to experiment with a new vegetable.
If you’re not familiar with them, the summer squash has a strong resemblance in flavor and texture to a zucchini. (You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.) Summer squash is loaded with vitamin C, and iron and folate, which are typically found in high concentrations in meat, eggs and other animal-derived foods. Yellow squash can help vegetarians and others who avoid meat make up for nutrients they’re missing.
1 1/2 cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 teaspoon paprika
1 teaspoon mustard power
Salt and pepper
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.
Whisk the eggs in a dish and set 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 your favorite dip or twist up a bit of lemon in mayo or Veganaise.