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Cheesy Fried Squash

Cheesy Fried Squash

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 5 m
Linda Martin

Linda Martin

Just a recipe I came up with while trying different ways to cook squash.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
  2. Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
  3. Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TANYA93
20

TANYA93

10/17/2003

I had a craving for fried squash and I was happy to come across this recipe. Frying squash is a popular way to prepare squash in the South, albeit not the healthiest way! To make it a little bit healthier without losing the flavor, I sprayed the pan with Pam and then added about a tablespoon of olive oil. This way, you don't have to drain anything. Rather than being deep fried it's more sauteed. I made a few other adjustments. I added a sprinkling of garlic powder and Emeril's seasoning. (any seasoned salt will do.) This gave it more flavor. If make this again I will dip the squash slices in the flour mixture to get a more even coating. It got clumpy when I mixed it all together.

AVIDJUICER
11

AVIDJUICER

8/13/2003

i liked the way the miracle whip sticks to the squash. i followed the directions but used salted cornmeal instead of flour. my husband loved them because the salt gave it the flavor it needed.

AFOSTERFAMILY
10

AFOSTERFAMILY

10/4/2005

Very good recipe! Even my kids liked it. Only four starts because I, too, would like a less clumpy coating. I will dip them in flour next time rather than mix it in.

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