I absolutely cannot grow a squash to save my life. I started a little garden for herbs and a few veggies earlier this spring and for some reason, mother nature refuses to help me produce even one sign of a squash in my garden. I checked out Google and the only explanation that I can come up with is that we have no bees. Well, at least no bees that want to help me grow some squash. The bees have to transfer pollen to the blossoms while they are open in the mornings in order for the blossoms to produce a squash. Apparently the bees around here don’t like me and don’t want me to have yummy squash this year.
I see them flying around all happy and landing on the weeds, probably pollinating the weeds in place of my squash. Forgive me, I’m a little bee bitter right now…
On a less bee-hater note, Aldi does have great prices on squash and my in-laws have a bountiful garden that we get veggies from. So I don’t have to go without. I love my squash fried, but you know me and my frying. Unlike Nike, I just don’t do it. I usually try to find a way to make things taste fried without the actual frying process. This recipe gives you exactly that!
See how crunchy they are? If you bake them too long, they are almost like chips because they are so crunchy. But you won’t have that problem because you’ll bake them just right.
They are oh so yummy. These definitely satisfy that hunger for “fried” squash. I got this recipe from that cookbook that I told you about the other day and come to find out this particular recipe came from a cookbook from 1983! Southern Living’s Cook Light.
Only 64 calories per serving and worth every one.
| Oven “Fried” Squash |
- 1/2 c. Cornmeal
- 1/2 Tsp Salt
- 1/4 Tsp Pepper
- 2 Egg Whites
- 1 Tbsp Water
- 3 Medium-sized Yellow Squash, cut into 1/4 in. slices
- Cooking Spray
- Preheat oven to 450 degrees.
- Combine cornmeal, salt, and pepper. Set Aside.
- Combine egg whites and water; beat well.
- Dip squash into egg and then dredge into cornmeal mixture.
- Lightly coat a baking pan with cooking spray. Place squash in a single layer.
- Bake for 30- 40 minutes turning once.
Ok here are my notes on this one:
I would use LESS pepper than this calls for. It was a little spicy with 1/2 teaspoon if you ask me. You might even use a different spice like paprika in it’s place.
I considered my squash to be medium-sized, but I could fit only 2 of them on my pan. You may not really need 3.
I ended up needing more like 1 cup of cornmeal so have more on-hand in case. There was plenty of egg whites, however.
30 minutes was too long. I would say more like 10 minutes, then flip and then another 10 minutes. Or perhaps reduce the temperature.
Enjoy!
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