Cheesy Fried Squash

Cheesy Fried Squash

13 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    55 m
Linda Martin
Recipe by  Linda Martin

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

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 remove squash and onions, and place on paper towels to drain.

Share It

Reviews (13)

Rate This Recipe
TANYA93
19

TANYA93

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

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

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.

More Reviews

Similar Recipes

Squash Casserole I
(77)

Squash Casserole I

Squash Casserole II
(61)

Squash Casserole II

Squash Casserole II
(38)

Squash Casserole II

Sweet Fried Summer Squash
(43)

Sweet Fried Summer Squash

Squash Casserole I
(34)

Squash Casserole I

Cheesy Squash and Zucchini Casserole
(26)

Cheesy Squash and Zucchini Casserole

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 543 cal
  • 27%
  • Fat
  • 38 g
  • 59%
  • Carbs
  • 44 g
  • 14%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cheesy Squash and Zucchini Casserole

>

next recipe:

Pan-Fried Squash