Name: Oven-Fried Squash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: Yellow squash; All-purpose flour; Cornmeal; Salt; Pepper; Eggs; Milk; Cooking spray or oil

Crispy, golden, and packed with Southern comfort, oven-fried squash is a lighter twist on the traditional deep-fried favorite. This recipe gives me all the satisfying crunch I crave, without the mess or the oil. It’s the perfect side dish for summer dinners, potlucks, or any time I want a taste of nostalgia with a healthier approach.

Why You’ll Love This Recipe

I love how this oven-fried squash turns out so crispy on the outside and tender on the inside, all without needing to deep-fry. It’s quick, easy, and made with simple ingredients I usually have on hand. Whether I’m serving it with grilled chicken, fish, or just snacking on it with a dip, this recipe always delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yellow squash
All-purpose flour
Cornmeal
Salt
Pepper
Eggs
Milk
Cooking spray or oil

directions

I start by preheating my oven to 425°F (220°C) and lining a baking sheet with parchment paper or lightly greasing it.
Then, I slice the squash into 1/4-inch rounds.
In one bowl, I whisk together the eggs and milk. In another bowl, I combine flour, cornmeal, salt, and pepper.
I dip each squash slice first in the egg mixture, then dredge it in the flour-cornmeal mixture until it’s well coated.
I arrange the coated slices in a single layer on the prepared baking sheet and lightly spray the tops with cooking spray or drizzle a bit of oil over them.
I bake for 20 to 25 minutes, flipping the slices halfway through, until both sides are golden brown and crispy.

Servings and timing

This recipe makes about 4 servings and takes around 35 minutes total—10 minutes for prep and 25 minutes for baking.

Variations

Sometimes I spice things up by adding paprika, garlic powder, or cayenne pepper to the coating mix for extra flavor. I’ve also used panko breadcrumbs in place of cornmeal for an extra-crunchy texture. For a cheesy version, I sprinkle a bit of grated Parmesan on the slices before baking.

storage/reheating

I store leftover oven-fried squash in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F until they’re crisp again—about 5 to 7 minutes. I avoid the microwave, since it makes them soggy.

FAQs

How do I keep oven-fried squash crispy?

I make sure not to overcrowd the baking sheet and I flip the slices halfway through baking for even crispness. A light spray of oil on top helps too.

Can I use zucchini instead of yellow squash?

Yes, I’ve used zucchini with great results. The texture and flavor are similar, and it crisps up just as well.

Do I need to peel the squash?

No, I don’t peel it. The skin is tender and adds a nice texture once baked.

Can I make this gluten-free?

Absolutely. I swap the flour with a gluten-free blend and make sure the cornmeal is certified gluten-free.

What can I serve with oven-fried squash?

I like serving it with grilled meats, burgers, or a fresh garden salad. It’s also great as a snack with ranch or spicy aioli.

Conclusion

Oven-fried squash is one of those recipes I keep coming back to—it’s easy, satisfying, and brings a healthy twist to a Southern classic. Whether I’m making it for a family meal or just craving something crunchy and homemade, it always hits the spot.