Am I the only one who is not ready for fall? Here in Cowtown, we’ve had some of the most beautiful summer weather that I can remember, and I’m not ready to see it end. Summer, don’t leave me!
(Except college football. I was ready for college football around May.)
But let the rest of summer be summer. You can have your pumpkin spice lattes. I’ll still be ordering my sweetened shaken passion tea through October.
Anyway, if you’re still in it to win it in these last warm months, I’ve got an easy, kid-friendly recipe for you today to use up that bounty of summer squash you’re still harvesting from your garden. (I must note that I’m just reaping the benefits of my dad’s garden, lest you think I’ve actually been tilling up any soil myself.) This is great for those nights of homework we’re about to start seeing as kids head back to school since it’s quick, but fills them up with veggies!
My oldest calls these “chips,” and he helps me put it all together. If I try really hard, this almost makes me feel like I’m eating fried squash, which is something I really love, but it loves my hips a little too much for me to eat it for real.
Oven Fried Squash
1/2 c milk in a bowl
1 c bread crumbs in a bowl
2 medium size pieces of summer squash
spray cooking oil of your choice
Preheat oven to 425 degrees. Slice squash into round discs, as thin or as thick as you prefer. Dip squash into the milk, then dredge it through the bread crumbs. Lay each slice flat and not touching one another on a non-stick cookie sheet and spray lightly with cooking oil. Bake until golden and crisp, around 15 minutes, turning once in mid-bake.
You can also add parmesan cheese before baking for a little more flavor. I like mine really crispy, so often I exceed the 15 minute time to get it just the way I like it. Enjoy!
What’s your family’s favorite veggie recipe?
