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This crispy Parmesan Oven Fried Squash is an absolute crowd pleaser, perfect for parties, side dishes or a fun movie snack. Easy to make and BAKED, not fried, these little morsels of goodness are highly addictive!
This recipe was originally published in July 2018. It has been updated for content, photos and a video has been added.
I don't know about you guys, but I love squash season. Those big fresh crook necked summer squash have a special place in my heart.
I'm perfectly happy just steaming them and serving with some butter and salt. But these Parmesan crusted squash chips are just SO DAMN GOOD, that I prefer to make it this way when I feel like turning the oven on.
Because yes, these are oven fried. Which means they are tasty AND they are not all that bad for you. Well, they are at least better for you than pan or deep frying in oil.
And guys, these little squash morsels are super easy to make. And did I mention how good they are? DAMN GOOD. Plus, no deep frying clean-up or fried food smell in the house which is a huge plus.
Jump to:
Why This Recipe Works
- Baking them in the oven instead of frying means they are healthier and it is much less messy;
- The panko breadcrumbs give the squash a light and crispy texture;
- The Parmesan cheese adds a deep salty deliciousness to the squash.
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The Ingredients
Five ingredients guys. That's it. Easy to find at your local store, or buy them on Amazon through the below links (affiliate links).
- Parmesan cheese
- Panko breadcrumbs
- Olive oil
- Summer squash
- Salt
Usually, I recommend using fresh grated Parmesan cheese, but in this case either fresh or off-the-shelf would work just fine.
**I used the off-the-shelf (not fresh grated) Parmesan cheese in this Parmesan Roasted Asparagus recipe and it came out perfectly**
What are Panko Breadcrumbs Made From?
Panko is made using white bread and has a light, airy, coarser texture in comparison with regular breadcrumbs. I use panko breadcrumbs in place of regular breadcrumbs for all recipes now. I love the crunchy texture they add to dishes.
Step By Step Instructions
Preheat the oven to 400F degrees.
Slice the squash into ¼" slices. Combine the Parmesan cheese, salt and panko bread crumbs in a dish.
Dip the sliced squash in the egg wash, then coat with the bread crumb mixture.
Place on a parchment paper lined baking sheet. Continue until all squash is well coated.
Drizzle with olive oil and bake for 25-30 minutes, or until golden brown, sizzling and crispy.
**This oven fried summer squash is amazing served with this truffle mayonnaise or Cajun remoulade sauce.**
Expert Tips
- Make sure the squash is sliced thin enough (¼") to enable it to cook through;
- Any kind of Parmesan cheese can be used for this recipe;
- If the outside of the squash is not crispy, continue baking in 5 minutes increments until it is.
- You can substitute zucchini for the squash with great results!
Frequently Asked Questions
- Do you peel summer squash? Summer squash does not need to be peeled. It has a very thin skin that is tender when cooked. There is no need to peel it.
- How do I keep fried squash crispy? This oven fried squash is best if eaten immediately. It will start to get less crispy as it cools more. To re-crisp it, place it back in a 375 degree oven for 5-10 minutes, until crispy and warmed through.
Other Favorite Squash and Zucchini Recipes
- Easy Grilled Squash;
- Roasted Zucchini and Squash;
- Calabacitas (Sauteed Squash);
- Raw Zucchini Salad;
- Israeli Couscous Salad.
More Vegetable Recipes
- Parmesan Asparagus;
- Curry Roasted Vegetables;
- Miso Butter Corn;
- Korean Cauliflower Wings;
- Parmesan Roasted Cauliflower;
- Browse all the Vegetable Recipes.
Did you make this oven fried squash? Leave a comment below and let me know what you think!
Recipe
Crispy Parmesan Oven Fried Squash
Ingredients
- 2 large summer squash
- ½ cup grated parmesan cheese
- 1 cup panko bread crumbs
- ¼ tsp. salt
- 2 tablespoon olive oil
- 2 eggs beaten
Instructions
- Preheat the oven to 400 degrees.
- Slice the squash into ¼" slices. Combine the Parmesan cheese, salt and panko bread crumbs in a dish.
- Dip the sliced squash in the egg wash, then coat with the bread crumb mixture. Place on a parchment paper lined baking sheet. Continue until all squash is well coated.
- Drizzle with olive oil and bake for 25-30 minutes, or until golden brown, sizzling and crispy.
Expert Tips:
- Make sure the squash is sliced thin enough (¼") to enable it to cook through;
- Any kind of Parmesan cheese can be used for this recipe;
- If the outside of the squash is not crispy, continue baking in 5 minutes increments until it is.
- You can substitute zucchini for the squash with great results!
Nutrition
Carolyn Briggs
This looks fantastic. Want to serve it with a chicken meatloaf that is baked at 350 degrees. How long should the Parmesan squash take at that temperature?
Danielle
The only problem with cooking them at 350 degrees is they may not get as crisp on the outside. If you're going to cook them at 350 degrees though, I'd add 5+ minutes to the cook time (just keep check them to see if they are crisp). You can always place them under the broiler for just a couple minutes (be careful not to burn them) to crisp them up if you need to.
Jackie
I have. Question... what if I don’t have parchment paper? Is it ok to bake on a cookie sheet without the paper? What difference would it make?
Danielle
You can definitely bake it on a cookie sheet - it'll just be messier to clean up. I typically use parchment paper to prevent messes 🙂
Dawn Conklin
I love the yellow squash and the zucchini too. I bet that both of them would be good this way - for some reason I can't buy yellow squash without zucchini haha! They go together like 2 peas in a pod in our house. These looks so delicious, definitely making them before they are completely out of season (I know that time is close.)
Danielle
It would definitely go great with both!
Leanne @ Crumb Top Baking
I love squash on its own, but these crispy parmesan chips look delicious! These would make the perfect snack, appetizer or side dish! Can't wait to give them a try!
Danielle
Thanks Leanne! Hope you get the chance to try them 🙂