Masa Coated “Healthi”-fried Yellow Summer Squash & Garden-fresh Parsley
One of my favorite summer sides is fried yellow squash. In the summer, grandpa always had an abundance of yellow summer squash & brought a sack ((or 2)) crammed full every time he & grandma came for a visit. Mom sliced it & tossed it in a seasoned flour/cornmeal mixture. Then she fried it in the skillet. I don’t think there is anything that tastes better!
Well, I am in the phase of lightening up most things I eat — hello swimsuit season! So, no deep-fried for me. But I don’t want to miss out on the flavors I love so much! One way to keep the crunchiness is by lightly coating the squash with masa harina and a touch of panko ((and BONUS – it’s gluten-free too)).
The text trick in making oven-fried squash taste just as yummy as deep-fried southern style squash is to season perfectly. I simply used my favorite steakhouse seasoning by McCormick & ½ c. of chopped garden-fresh parsley. These two ingredients add a zip of peppery heat, just the right amount of saltiness & thanks to the parsley, a bit of freshness in every bite — and most importantly, keeps the squash STAR of this dish.
Perfect crunch & perfect seasoning, a light toss with a few T of oil – and BAM! This “healthi”-fried squash tastes as good as momma’s — and I am still on track with my “winter coat shed 2014” ((yay!!)).
- 2 medium yellow squash, thinly sliced
- 2-3 T canola oil
- 2-3 T Panko
- 1/2 c Masa Harina
- 1/2 c fresh parsley, finely chopped
- 1/2 - 1 t seasoned salt (I used a steakhouse seasoning)
- Preheat oven to 400°. Toss all ingredients together, making sure everything is evenly mixed and squash is well coated. Pour squash onto a parchment or non-stick foil lined baking sheet. Arrange squash so that it is in a single layer. Sprinkle a dash of salt over the top of the squash.
- Bake for 25-30 minutes, flipping over halfway through cooking time.