Author Notes
My Great Aunt taught me how to make this, so I'm guessing it is an authentic southern recipe! I like it most because you can stretch a few squash to go a long ways! It is also good with any of the squashes - but, my family prefers it most with yellow squash. Even my kids eat it. —theoutcrop
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Ingredients
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2 or 3
summer squash, thinly sliced
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2
eggs, beaten
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1/2 to 1 cups
bread crumbs
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extra virgin olive oil, for drizzling
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sea salt (fine)
Directions
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Preheat the oven to 400 degrees.
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Coat each slice of squash in egg wash and then coat with bread crumbs. Arrange on baking pan (I use a baking stone) as close as you can make them without touching. Your fingers will get coated in breadcrumbs as you go and you may have to refresh your breadcrumbs because they may get thick from the eggwash that drips off the squash.
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Lightly drizzle olive oil over the breaded squash as it is lying on the pan making sure to get a little oil on each piece. You can use as much or as little oil as you like. I prefer less oil to keep the dish as healthy as possible.
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Place in the oven. After 12 minutes (or 15 minutes if you are using a baking stone since it takes a while longer to heat up the stone), remove from the oven and flip each piece. You can redrizzle with oil if you want, but I usually do not. Put back in the oven for 10 minutes or until golden brown.
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Remove them from the oven and sprinkle with salt. I find that they take a little more salt than you expect. Unless you used a lot of olive oil, you do not need to place them on towels to drain.
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