If you’re like me, you have a standard set of vegetables you turn to when it’s dinnertime. Green beans in a steam-fresh bag, a can of corn, a side salad… I’ve been stuck in a vegetable rut! The other day, I was at the grocery store, and my gaze landed on the zucchini and yellow squash. They beckoned to me. They’re just so colorful and pretty.
Usually when I buy zucchini and squash, I sauté them with onions, tomatoes, and garlic. Delicious but, you know, rut. I wanted to do something different this time, something I hadn’t tried before.
Here’s what I came up with… probably not the healthiest vegetable option, since I sautéed them in peanut oil, but wow, they were delicious! And what the heck, I’ll go right back to my steam-fresh rut, so this breaded squash sauté can be a rare treat.
Recipe: Breaded Squash Sauté2 zucchinis, cut into ¼-inch slices
1 yellow squash, cut into ¼-inch slices
½ C bread crumbs
¼ C Parmesan cheese
¼ t salt
1/8 t pepper
1 egg, beaten
Peanut oil (a couple tablespoons at a time)
Mix together the bread crumbs, cheese, salt and pepper. Heat some peanut oil in a large sauté pan. Dip the squash slices in the egg, then coat with bread crumbs. Sauté in the pan until browned on both sides, adding peanut oil as needed. Set aside and keep warm until all the slices are done.