Summer squash is a Southern favorite. I love it almost any way it comes......casserole, steamed, sautéed ...however, my husband is not as flexible. He likes the traditional fried squash, and that is about it! But being the modern southern girl I am, I prefer to find a lighter way to enjoy the same flavors; for this recipe, that meant doing away with the frying and modifying the recipe to baking. My mom was actually the first perfect this technique. She started baking her squash when I was in college; she is just like my husband in that she only wants her squash battered and fried, so she wanted a simpler, healthier way to enjoy this summertime delight. We also use this exact same cooking technique and batter for our zucchini as well. You should try this recipe for your next summer dinner. You will love the crisp texture without all the grease, and the cleanup is much easier than standing by a stove cooking in grease.
2 Yellow Squash
2 Eggs, Beaten
1 Cup Corn Meal
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 Cup Vegetable Oil
2. Slice the squash into 1/4" thick rings.
3. Prepare a breading station. Prepare one bowl with beaten egg and another bowl with cornmeal, salt, and pepper. Have a large baking sheet at the end that has been prepared with vegetable oil.
4. Bread the squash by placing each ring in the egg and then coating on both sides with seasoned cornmeal. Gently shake to release excess breading and then place on the baking sheet. Continue the process for all the squash and arrange in an even, single layer on the baking pan. Do not stack!
5. Place in the preheated oven on the middle rack. Bake for 35-45 minutes and then flip. Allow to cook for an additional 25-30 minutes on the second side.
Note: Cooking time will vary based on your oven. Cook until golden brown on each side.