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Baked Parmesan and Herb Summer Squash Bites and Fresh Tzatziki

I challenged myself to create a recipe that makes summer squash less boring, super flavorful, picky-eater-proof, all while still remaining healthy. Success! Think crispy on the outside, soft on the inside, paired with a tangy tzatziki that keeps this side dish or appetizer nice and light - perfect for summertime! It’s baked in the oven on a high temp to get nice and browned up. I don’t love mushy squash, so this recipe is certainly my new favorite way to enjoy this produce that’s all around us this time of year. This dish is so simple to make, and it just might be the best way your family has enjoyed a vegetable in quite some time. It’s perfect served alongside sandwiches, burgers, steaks or chicken on the grill, or brought to a summertime BBQ or potluck!

Prep Time: 20 minutes

Cook Time: 30 minutes

Level: Easy

Ingredients - serves 4-6 As a side

  • About 1.5 pounds summer squash

  • 2 eggs

  • 1/2 cup breadcrumbs

  • 1/3 cup grated parmesan

  • 1 tsp. dried oregano

  • 1 tsp. salt, divided

  • 1/2 tsp. dried basil

  • 1/2 tsp. paprika

  • 1/2 tsp. lemon pepper

  • 1.5 cups Greek Yogurt

  • 1 cucumber

  • 6 cloves of minced garlic

  • 1 tbsp. olive oil

  • 1/4 tsp. white pepper

  • Optional: chopped fresh parsley for serving

 

  1. Make tzatziki first, or way ahead of time. This recipe makes more than you might need, but it has so many other delicious applications! Start by shredding the cucumber into a colander lined with paper towel. Once shredded, press down to squeeze out as much water as you possibly can. Add to a small mixing bowl.

  2. Add the greek yogurt, minced garlic, olive oil, 1/2 tsp. of the salt, and the white pepper to the mixing bowl. Stir to evenly combine. Let chill in the fridge for awhile to best flavor!

  3. Make the crispy squash: pre-heat oven to 425.

  4. Cut the summer squash into rounds approximately 1/4” thick.

  5. In a small bowl, whisk together the two eggs. In another larger bowl, combine the the bread crumbs, grated parmesan, 1/2 tsp. of the salt, the dried oregano and basil, the paprika, and the lemon pepper. Mix to fully combine.

  6. Coat each piece of squash in the egg, then press into the breading mixture to create a light coating. Do this for all of the squash, and place on a baking sheet lined with parchment paper in a single layer, preferably not touching.

  7. Bake for 30 minutes total, stopping halfway to flip the squashes to their other side to nice and browned up.

    Plating: Serve the squash with the tzatziki in a side dish for dipping on a serving platter. Top with fresh parsley for serving. Enjoy!