Panko-Coated Summer Squash

No need to stand at the stove frying; these strips of yellow squash are baked in a coating of crispy, crunchy panko crumbs.

July 8, 2013

Panko-coated summer squash recipeServes: 4
Prep:  20 min
Cook: 25 min
Total: 45 min
1/2 cup unbleached all-purpose flour
1 large egg
1 tablespoon water
1 1/4 cups panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon tarragon
4 teaspoons oil
1 pound summer squash, cut lengthwise 1/4-inch-thick slices

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Place the flour in a shallow bowl. In another shallow bowl, lightly beat the egg with the water until combined.


3. In a third, shallow bowl, combine the panko crumbs, salt, and tarragon. With a fork, stir in the oil until the panko is coated.

4. Dredge the squash slices in the flour, shaking off the excess. Next, dip them in the egg mixture , allowing the excess to drip off. Then dip in the panko mixture, pressing to help it adhere. Place on the parchment-lined baking sheet. Bake for 25 minutes, turning once, until the crust is crisp and golden and the squash is tender.

Nutritional Facts per serving
Calories     266.6 Cal
Fat     7.9 G
Saturated Fat     1.5 G
Cholesterol     52.9 Mg
Sodium     558.1 Mg
Carbohydrates     40.2 G
Total Sugars     4.7 G
Dietary Fiber     3.2 G
Protein     9.1 G