Oven-Fried Summer Squash
This dish is super easy and super good! No standing over a skillet of hot grease either! So good, it is impossible to refrain from having a second serving! Summer squash are so plentiful right now, you MUST get some and try this. You can use zucchini, yellow squash or the lighter Mexican zucchini (calaba), as shown in my photo. Calaba and zucchini are in the same family of vegetables and very similar in appearance and flavor. Calaba is usually shorter, lighter-skinned, has less water content, has yellower flesh and is usually much cheaper. I think it tastes a bit better than the longer, darker-skinned type of Italian zucchini.
This coating works nicely on a variety of sliced vegetables. I’ve even oven-baked okra, onion rings, and eggplant with this coating! It’s very tasty on all of them! It cooked fully inside in the 20 minutes without pre-boiling the squash. The pork rinds make it crunchy on the outside and will satisfy your desire for crunchy, fried food. This dish is Atkins Induction friendly.
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- 16 oz. zucchini, calaba (its cousin) or yellow squash
- 2 oz. pork rinds, plain, finely crushed
- 1/3 tsp. my Seafood Spice Blend
- 6 T. my Homemade Mayonnaise