So I’m posting a recipe. A recipe for Oven Fried Pattypan squash. Yes, I’m still here.
Some of you may be wondering if I’ve been cooking lately. The answer is “not the way I usually do”.
This week, Mr. Wonderful and I had the pleasure of our son Jason getting married.
For 2 days, we cooked for thirty five people for rehearsal dinner. We made pulled smoked bbq pork. We made grilled marinated chicken breasts and thighs. We made loaded mashed potatoes. We made fancy fresh green beans.We made garlic cheese biscuits. Tori, Kayla and Conner helped a ton. I should have more pictures, but there was too much work to do.
Thank goodness for Mr. Wonderful. The man is a whiz in a commercial kitchen.
And he looks good doing it too! Just look at them forearms!
We made scads of these.
Dontcha love it when a young man dresses up and helps to light candles. What a great kid. Hey, wait! Does he have a peanut butter bar in his mouth? Hmmm…
We also stayed up till one a.m the night before making 35 of these little babies.
They’re called matchbooks and they are the cutest thing ever! They have multiple lunchbags inside that you decorate the front of and slip little inserts inside about the wedding party, etc.
However, it was exhausting making 35 of them!
One of them went on each table for each guest. The back bag held a thank you note with a heart-shaped cookie frosted with the new couple’s initials.
Somewhere in there, I managed to cook one night. I still had those yummy looking pattypan squash to do something with. You could make this recipe with zucchini or yellow squash as well.
Preheat your oven to 425. You want it really hot to crisp the squash pieces. And while you’re at it, move your top oven rack as high as it will go before it gets hot. This will also help crisp your squash.
I sliced them crossways, discarding the stem pieces. The really big pieces you can slice in half.
Then in one dish, I cracked 2 eggs (egg whites would work as well) and added a little milk and whisked them up.
In another dish, I measured 3/4 c. of bread crumbs, 1/2 c. parmesan cheese,1/4 c. of yellow corn meal, 1 T. of fresh finely chopped rosemary, 1/2 t. salt and 1/4 t. pepper.
Give it a stir with a spoon and mix it all up well.
Then take your 2 pans, place them next to each other and the squash. Line a baking sheet with foil, and spray it with olive oil cooking spray or drizzle it lightly with olive oil.
Dip your squash into the egg mixture and then into the crumb mixture. I used tongs, as this can get pretty messy.
Place each piece of breaded squash onto your pan.
Take your olive oil baking spray and lightly spray the tops of your squash. Put your pan into your hot oven, (on the top rack) and bake for around 15-20 minutes or until it turns golden brown. Remove from oven and lightly salt again if desired.
The crunch makes you think you’re eating something naughty, and oh mercy, is it good! But it’s actually really pretty healthy. So indulge!
I hope you enjoy this on your summer squash of choice this summer!
- 4 pattypan squash (medium size), sliced thinly
- ¾ c. bread crumbs
- ½ c. parmesan cheese, grated
- ¼ c. yellow corn meal
- 1 T. fresh rosemary, chopped
- ½ t. salt
- ¼ t. pepper
- 2 eggs
- 2 T. milk
- Olive oil baking spary
- Preheat oven to 425º. Move oven rack to top slot. Spray foil lined baking pan with olive spray lightly. Slice squash and have ready, discarding end pieces. Mix together all dry ingredients in flat dish and the eggs and milk in another. Dip each piece into egg mixture first, coating both sides. Dip each piece into dry ingredients coating on both sides. Lightly spray tops of squash with olive oil spray. Bake for 15-20 minutes, turning halfway through.
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