I think I am mentioned it here before, but one of my co-workers (at my day job) has a garden overflowing with summer squash. I am so fortunate that she brings me her leftovers to devour. A few weeks ago, she brought me some patty pan or scalloped squash.
It was delicious. It has a very similar taste and texture to zucchini, but with a very mild bite. I encourage you to try it, when you see it!
I decided to mix things up a bit, so I sliced the squash and decided to oven-fry them. Oh dear. These are delicious. I also used some fresh rosemary from our rosemary bush which added something special. If you need more ways to use up any excess fresh rosemary you might have, try this post for 21 fun ideas.
Recipe: Parmesan-breaded Squash
Ingredients:
1/2 cup fine bread crumbs
1/2 cup grated Parmesan Cheese
1 TB fresh rosemary, crumbled
2 to 3 dashed cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 large eggs
4 small summer squash (for this, I used patty pan or scalloped squash, but zucchini or yellow summer squash works just as well.)
1/2 cup grated Parmesan Cheese
1 TB fresh rosemary, crumbled
2 to 3 dashed cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 large eggs
4 small summer squash (for this, I used patty pan or scalloped squash, but zucchini or yellow summer squash works just as well.)
Directions:
Preheat the oven to 400 degrees F. Lightly grease a cookie sheet.
In a shallow bowl, combine the bread crumbs, Parmesan cheese, rosemary, cayenne, salt and pepper, and mix well; set aside.
In a second shallow dish, lightly beat the egg; set aside.
Trim the ends of the squash. For patty pan squash, slice them into thin, round pieces (as you would a tomato for a burger). If you are doing zucchini or yellow squash, slice each one in half lengthwise. Lay the halves flat and cut in half lengthwise again. Then cut the strips in half crosswise.
Dredge each slice of squash in the beaten egg first, and then in the Parmesan mixture, coating as evenly as possible. You might need to press down on the squash in the bread mixture, or even use your fingers to sprinkle it on the top to ensure an even coating.
Arrange in a single layer on the prepared baking sheet.
Bake in the oven for 5 to 7 minutes, then turn the squash over and bake 5 to 7 minutes longer, or until crisp and lightly browned.
Serve hot or at room temperature.
Enjoy!
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