9th CSA Box and Baked Squash Recipe

9th CSA Box and Baked Squash Recipe

Our 9th CSA box was the best one yet!  We got a box of blackberries (and OMG they are good!), 6 ears of corn, some squash, garlic, potatoes, tomatoes, an onion, a cucumber, and two heads of purple cabbage.

I’m going to be making grilled corn, marinating the cucumber and onion, making egg rolls with the cabbage, but I’m most excited about making baked squash.  Sure, fried squash is yummy, but who wants to take a healthy veggie and make it a diet disaster?  So instead, I health-i-fied it.  (yes, that’s a word).

This is SO easy and SO yummy. Tyler doesn’t love squash and zucchini cooked most ways, but he LOVES it this way.  It’s also really low cal compared to battered and fried veggies.

Oven Baked Squash (also great with zucchini or pickles!)

-2 tablespoons egg whites (could use 1 egg)
-1/4 cup water
-splash of hot sauce
-1/2 cup flour (I have used gluten free flour, buckwheat flour, and regular flour and they all work great)
-1/4 cup breadcrumbs
-1/4 cup Parmesan cheese
-2 to 4 squash or zucchini (depending on size), or pickles dried off
– seasoned salt to sprinkle

Combine the water, egg, and hot sauce in one dish, and the flour, breadcrumbs, and cheese in another.  Slice the squash/zucchini in medallions, dip them in the egg mixture, then in the flour mixture.

Place them on a greased (I spray mine with coconut oil spray) baking sheet.  Sprinkle them with seasoned salt. Spray the tops of the squash/zucchini again with cooking spray (this helps them brown) and bake at 350 for 15-20 minutes until golden brown. If you want them crispier, after the 15-20 minutes, crank it up to 400 for another 3-5 minutes.

I like them as is, but Tyler likes to dip them in spicy ranch dressing.

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