Recipe: Oven-Baked Summer Squash Fries

While the main crop of summer squash may be done, we're still getting a fair amount each week from the garden, and after eating lots of it for the past couple of months, we're looking for new ways to prepare it.

This tasty recipe is much healthier than fried squash, but still has that delightful crunchy crust! Try this one when you're looking for a new, healthy way to use up some of that extra summer squash or zucchini.

Oven-Baked Summer Squash Fries

Ingredients: 

1 medium summer squash
2 eggs
1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 teaspoon paprika
1 teaspoon mustard power
Salt and pepper
Olive oil

Directions:

• Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside. 
• Cut your summer squash into wedges or wide strips. Remove the seeds if they are quite large and set wedges aside. 
• Whisk the eggs in a dish and set aside. 
• In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper. 
• Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. 
• Place each wedge on the greased baking sheet. Continue until all the wedges are done. 
• You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden color, drizzle or spray some olive oil on top of the wedges. 
• Flip half way through baking. 
•  Serve with ranch or another favorite dip.