Late last summer, our backyard garden gave us more yellow squash than we knew what to do with. I remember lugging in a basket full, still warm from the sun, and placing them on the counter while my youngest asked if we were “gonna make more of those crispy squash chips.” That’s when I knew I had a keeper of a recipe.

⁠

I first made this oven-fried squash on a whim, trying to recreate the deep-fried version my mom used to make—only healthier. I didn’t want the heavy oil or the mess of frying. So I pulled out some pantry basics, cranked up the oven, and hoped for the best.

What came out was golden, crisp, and deeply satisfying. The slices had just enough crunch to mimic frying, and the flavor was warm and comforting. Best part? No greasy stovetop cleanup.

Now it’s a staple in our house. I serve it with everything from grilled chicken to Sunday meatloaf. The kids dip it in ranch. I like it straight off the tray with a pinch of flaky salt. And every time I make it, I think of those sunny afternoons when the squash just wouldn’t stop growing.

Short Description

Crispy, oven-baked squash slices with a seasoned breadcrumb coating—an easy, healthier twist on a Southern classic.

Key Ingredients

2 medium yellow squash or zucchini
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 large eggs
1 cup breadcrumbs (panko or regular)
¼ cup grated Parmesan cheese (optional)
Olive oil spray or 2–3 tablespoons olive oil

Tools Needed

Large baking sheet
Three shallow bowls (for dredging)
Sharp knife and cutting board
Paper towels
Pastry brush or olive oil spray
Oven

Cooking Instructions

Step 1: Preheat Oven and Prepare Pan
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2: Slice and Dry the Squash
Trim the ends off the squash and slice into ¼-inch rounds. Pat slices dry with paper towels to remove excess moisture—this helps the coating stick.

Step 3: Set Up a Dredging Station
In one shallow bowl, mix flour, salt, pepper, garlic powder, and onion powder.
In a second bowl, beat the eggs.
In a third bowl, combine breadcrumbs and Parmesan cheese (if using).

Step 4: Coat the Squash
Dredge each slice in the flour mixture, dip into the eggs, then coat with breadcrumbs, pressing gently to adhere. Shake off any excess.

Step 5: Arrange and Oil
Place coated slices on the prepared baking sheet in a single layer. Spray lightly with olive oil or brush each slice to help browning.

Step 6: Bake and Flip
Bake for 15 minutes. Flip slices over, spray or brush again, then bake an additional 10–12 minutes until golden and crispy.

Step 7: Cool and Serve
Let cool for a few minutes before serving warm. Great with ranch, garlic aioli, or plain!

Why You’ll Love This Recipe

Crispy Without the Guilt: No deep-frying means less oil but still plenty of crunch.

Kid-Friendly: Even picky eaters love them with dipping sauce.

Versatile: Works with zucchini or squash, and great as a side or snack.

Budget-Friendly: Uses pantry staples and seasonal produce.

Healthier Choice: Baked, not fried, with the option to use whole-wheat breadcrumbs.

Mistakes to Avoid & Solutions

Soggy Squash? Moisture is the enemy of crispiness. Pat slices dry thoroughly before dredging.

Breading Falling Off? Make sure you dredge in flour first and press the breadcrumbs on gently but firmly.

Overcrowding the Tray? Space slices apart to allow hot air to circulate and crisp all sides.

Too Pale? Use olive oil spray generously and bake a few minutes longer for deeper color.

Uneven Browning? Flip each slice carefully halfway through and rotate the tray if your oven heats unevenly.

Serving and Pairing Suggestions

Serve as a crunchy side with roasted chicken, burgers, or meatloaf.

Perfect party finger food with dipping sauces like ranch, spicy ketchup, or yogurt-based garlic dip.

Try it as a base in a veggie stack with tomatoes, mozzarella, and balsamic glaze.

Add to a brunch platter with eggs, toast, and fruit.

Works beautifully plated family-style or packed in lunchboxes.

Storage and Reheating Tips

Store: Cool completely, then transfer to an airtight container. Refrigerate up to 3 days.

Reheat: For best texture, reheat in a 375°F (190°C) oven or toaster oven for 5–7 minutes.

Avoid Microwave: It makes them soggy.

Freeze (Optional): Place cooked squash on a tray, freeze until solid, then store in freezer bags. Reheat straight from frozen.

FAQs

1. Can I use zucchini instead of yellow squash?
Yes! They’re interchangeable in this recipe.

2. Can I make this gluten-free?
Use gluten-free flour and breadcrumbs. Everything else stays the same.

3. Can I prep these ahead of time?
You can dredge and refrigerate slices a few hours ahead. Bake just before serving.

4. Why aren’t they browning?
Use olive oil spray generously, and ensure the oven is fully preheated.

5. What’s the best dipping sauce?
Ranch is a hit with kids. I also love lemony yogurt dip or garlic aioli.

Tips & Tricks

For extra crunch, use panko breadcrumbs.

Don’t skip drying the squash—crispiness depends on it.

Use a wire rack on the baking sheet to help air circulate.

Add smoked paprika or cayenne for a bit of heat.

Freshly grate Parmesan for better flavor if using.

Recipe Variations

Spicy Kick: Add ½ teaspoon chili powder or cayenne to the flour mix.

Cheesy Coating: Mix shredded cheddar or mozzarella into the breadcrumbs.

Herb Lover’s Version: Add dried oregano, basil, or Italian seasoning to the breadcrumb mix.

Vegan Version: Replace eggs with a mix of plant milk and cornstarch (¼ cup milk + 1 tbsp cornstarch). Skip Parmesan.

Crunch Boost: Swap half the breadcrumbs for crushed cornflakes for extra texture.

Final Thoughts

Every time I pull a tray of these golden squash rounds from the oven, it feels like a win. They’re crunchy, flavorful, and feel just indulgent enough without tipping into “too much.” It’s the kind of recipe you reach for when you want a little comfort but still want to keep things light. They slip right into weeknight dinners or weekend get-togethers without fuss.

If you’ve ever hesitated about what to do with that pile of summer squash, this recipe is the answer. You’ll be surprised how fast they disappear—my family finishes them before I even get to sit down sometimes. And honestly? That’s the best review I could ever ask for.

Crispy Oven-Fried Squash