Cheesy Fried Squash

Cheesy Fried Squash

13 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    1 h 5 m
Linda Martin
Recipe by  Linda Martin

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

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (13)

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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.



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.



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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Amount Per Serving (4 total)

  • Calories
  • 537 cal
  • 27%
  • Fat
  • 37.7 g
  • 58%
  • Carbs
  • 44 g
  • 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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Cheesy Squash and Zucchini Casserole


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Pan-Fried Squash