Inspiration: B’s mom cooks zucchini like this sometimes, and it’s something that we always enjoy when she makes it. She makes it a little differently than I did this time – cutting the zucchini and squash into thinner slices and using cornmeal as a breading – but the idea is the same. B just loves these, and now that I really love zucchini, I do too. We’ve been really into eating a lot of vegetables lately, and this was another great summer side dish.

What we Loved: These are crispy on the outside and super soft and hot on the inside, and I really love that contrast in textures. We’ve always eaten these just on their own in the past, but I served them this time with some marinara sauce sprinkled with Parmesan cheese for dipping, which I really loved. These make for a wonderful side dish (I served them this time with a phyllo dough caprese tart), but I can also see them working as a great appetizer. Another great thing about this dish is that it’s so simple and easy to prepare, only using a few ingredients and taking a few minutes to cook.

Helpful Hints: I sliced the zucchini and squash about 1/4 inch thick, which made the insides really soft and incredibly hot when you bite into them. I really love that, but if you’d like something crispier and almost more like a chip, you can slice these much thinner. When B’s mom makes these, she uses cornmeal instead of bread crumbs, which is another great option for a slightly different flavor.

Breaded Zucchini and Squash
Source: Adapted from B’s mom

1 small zucchini, sliced into 1/4 inch rounds
1 small yellow squash, sliced into 1/4 inch rounds
Extra virgin olive oil
1 egg, beaten
1/3 cup breadcrumbs, more if necessary
1/2 cup marinara sauce
Shredded Parmesan, for garnish

1. Place the beaten egg into a shallow bowl, and place the bread crumbs into a second shallow bowl. Dip the zucchini and squash slices into the egg, then dip them into the breadcrumbs, coating both sides. Place the slices onto a plate as they are breaded.

2. Heat a drizzle of olive oil in a saute pan, enough to just coat the bottom of the pan. When the oil is hot, add the zucchini and squash slices. Cook for 3-4 minutes per side, or until browned.

3. Serve with marinara sauce for dipping, sprinkled with Parmesan cheese.