Summer squash is a delicious treat. It has a strong resemblance in flavor and texture as a zucchini. Zucchini can easily be substituted for the squash in this recipe. The Zucchini will cook a bit more quickly though.
1 medium summer squash
1 ½ cups breadcrumbs
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 the squash or zucchini into smaller wedges, remove any seeds and set the wedges to the side.
In a medium bowl whisk the eggs and set to the side.
In another dish mix the bread crumbs, paprika, mustard powder, salt and pepper.
Dip the wedges, one at a time, in the egg mixture and then the bread crumb mixture. Make sure to coat each wedge thoroughly. Once coated place the wedges on the baking sheet.
Bake the wedges as is for about 30-40, until soft inside and golden brown on the outside, For a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.
Serve with hot with your favorite dip.
Try this great recipe for gluten free breadcrumbs from the Gluten-Free Goddess to easily make this a yummy gluten free treat.