This dish is one of the most popular recipes on my website with over 13,000 fans now. It is super easy to make and super good! No standing over a skillet of hot grease either! So good, it was impossible to refrain from having a second serving! 🙂 This recipe works with yellow squash, green zuccini or the Mexican calaba squash that looks like lighter green zucchini. Some call it Mexican zucchini. Calaba has less water content that its darker green “cousin” and is very nice for baking because of this quality. The flesh inside is a wee bit yellowish, but the flavor I cannot detect as different from the darker green zucchini. The inside gets fully cooked in 20 minutes without par-boiling first. The pork rinds make it crunchy on the outside and will satisfy your desire for crunchy, fried food. This dish is Atkins Induction friendly. This coating works nicely on a variety of other vegetables as well. Put your experimenting hat on and have fun! So far I’ve used the coating/method on pkra, onion rings, and eggplant with consistent success. coating.
DO NOT USE A SILICONE SHEET to bake this squash or it will not brown properly. Bake them directly on a non-stick or lightly oiled metal pan.
16 oz. zucchini, calaba (its cousin) or yellow squash
2 oz. pork rinds, plain, finely crushed
1/3 tsp. my Seafood Spice Blend
6 T. my Homemade Mayonnaise
DIRECTIONS: Preheat oven to 450º. Crush rinds and add spice blend on a paper plate or saucer and mix well. Dip out mayo onto another paper plate or saucer. Cut stems and bottom tip off squash and cut into ¼” slices lengthwise. Lay the squash slices on paper towels. After 15 minutes or so, blot off all water they bleed with dry paper towels. When they are no longer bleeding their water, holding the very tip of each piece with one hand, with a basting brush in your other hand, baste both sides of the squash slices with a coating of mayo. Set brush down and with your now free hand, sprinkle rinds on both sides of the squash and then place on a non-stick sheet pan. Repeat for each piece. I’ll tell ya up front, if you just dip these babies down into the rinds (more will stick on) you ARE going to run out of rinds before you’ve coated all the squash. Been there; done that; 🙂 So trust me on this one…….just sprinkle it onto each side, letting the excess fall back into the plate and you should have enough for the entire batch. Place each coated piece of squash on a lightly oiled metal pan. Pop into a 450º oven for 20 minutes or until nice and brown. No need to turn during baking as the bottoms get nicely browned where they touch the pan. ENJOY!
NUTRITIONAL INFO: Makes 4 servings, each contains:
245.3 cals, 21.3g fat, 4.18g carbs, 1.25g fiber, 2.93g NET CARBS, 10.8g protein, 250 mg. sodium