Zucchini and Summer Squash with Crispy Cornmeal Coating

When you are in the mood for something salty and crispy, try this recipe! This works well with summer squash, eggplant, or green tomatoes from your garden. Be creative and add your favorite herbs or spices to the coating to change up the seasoning.


  • 1 cup organic cornmeal
  • salt and freshly ground pepper to taste
  • 2 small summer squash sliced into 1/4" rounds
  • 2 small zucchini squash sliced into 1/4" rounds
  • 1 cup all purpose flour
  • 1 egg beaten
  • high temperature oil (such as canola) for frying


Mix the cornmeal with salt and pepper and any herbs or spices, if using, in a shallow bowl. Put flour in a different shallow bowl and the beaten egg in another.

Line a baking sheet with a paper towel.

Pour enough oil into a shallow frying pan to thoroughly coat the bottom of the pan. Heat over medium-high heat. Working with one slice of squash at a time, coat lightly with flour, shaking off excess. Next, dip floured pieces into egg, letting excess drip off, then dip in cornmeal mix to coat well. Set each piece aside until all are ready for frying. Transfer a few pieces of coated slices to the hot pan and adjust heat to avoid over-browning. Cook until golden brown on each side (about 3-4 minutes per side). Transfer cooked slices to paper towel lined tray. Repeat the above steps until all slices are cooked. (Slices can be kept warm in a 275℉ degree oven.) Add more oil if necessary and scrape out any cornmeal from skillet as you are cooking so it doesn’t burn.

Once cooked, season with additional salt and enjoy!

Serves 4.

gluten-free summer side summer squash zucchini

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