This vegan breaded squash is healthy, easy to make, and quite the crowd-pleaser! Baked in the oven, not fried, breaded squash is a great side dish for any meal. You can set these squash slices out while friends and family are over and the best part is that kids love them too!
If you’re like me, you can’t pass up a good summer squash deal at your local farmers' market or even at Costco this time of year. This is one of those great breaded squash recipes to add to your favorites list.
When in season, I like to buy squash in bulk because I think it's such a tasty veggie and I love that it’s loaded with quality nutrients.
I love how these breaded squash slices go so well with a variety of meals, is a great appetizer for get-togethers, and makes for a fantastic after-school snack!
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Make sure to also check out my scrumptious Vegan Stuffed Shells recipe to serve with this dish! And if you have a ton of squash to eat up, you'll love my Air Fryer Squash!
Why This Recipe Is Special
- No dairy, no eggs
- Kids get excited about the cracker and applesauce crust.
- This is a healthy alternative to frying squash in oil.
- According to the USDA, yellow squash is full of vitamins and nutrients. Here are a few, per serving, to mention.
- Vitamin A: 200 IU
- Vitamin C: 16.8 mg
- Calcium: 10 mg
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Ingredients and Substitutions
- Yellow Squash - Also called crookneck or summer squash. Look for squash that is firm and bright yellow. The skin should be mostly wrinkle-free and without any deep holes, but don’t shy away from little imperfections.
- Nutritional Yeast - These little flakes add a delicious hint of cheesiness to the breading. This is a staple in my pantry. My favorite is Bob's Red Mill Nutritional Yeast, which I tend to buy in bulk.
- Seasoning - Dried chives and Italian seasoning add an herb-rich dynamic to the breading. I use dried chives in this recipe, but fresh works too! Then, add just a few shakes of the other seasoning listed along with any of your favorites.
- Crackers - Crackers such as Ritz add a crunchy, buttery texture and taste. This is a fun alternative to bread crumbs, although those would work just as well.
- Plant Milk - Plant milk such as oat, almond, soy, etc. adds a light creaminess to the breading.
- Unsweetened Applesauce - This helps to bind the wet and dry ingredients together. Applesauce is generally one of my top choices as a replacement for eggs or oil in recipes.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Preheat the oven to 415°F. While it’s heating up, slice the squash at a thickness of about ¼ inch. No need to peel it.
Crush the crackers into fine pieces with a food processor. Another option is to place the crackers in a storage bag, seal it tightly with as little air as possible, and roll over the baggie with a rolling pin.
Use two bowls to create a wet ingredient bowl and a dry ingredient bowl. For the wet bowl, simply mix the oat milk and applesauce. For the dry ingredient bowl, combine the cracker crumbs, nutritional yeast, and seasoning.
Place these two bowls right next to each other.
One at a time, dip each squash slice in the wet ingredient bowl so that the entire slice is covered. Then, place each slice in the dry ingredient bowl and fully cover it with the breading. Repeat this process until all slices have been breaded.
Place the breaded squash slices directly on a non-stick baking sheet and cook them for 30 minutes or until they are golden-brown. Gently flip them halfway through.
Let the squash slices cool down a bit before you enjoy them with your favorite dipping sauce!
Recipe Variations
- Add a dash or two of cayenne if you want to make them spicy.
- Try this recipe with zucchini instead.
How do you store and reheat leftovers?
If you happen to have leftovers, store them in a tightly sealed container in the refrigerator for up to 2 days. To reheat them, re-crisp them in the oven for 15 minutes at 350°F or heat them with a non-stick pan at medium-high heat.
Serve Them With
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Recipe
Breaded Squash
Bonnie - Serene Trail
Ingredients
- 2 medium yellow squash
- 1 sleeve crackers (about 26 crackers)
- 1 tablespoon nutritional yeast
- 1 teaspoon dried chives
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup unsweetened applesauce
- ¼ cup plant milk
Instructions
- Preheat the oven to 415°F. Slice squash at about ¼ inch of thickness.
- Crush the crackers into fine pieces with a food processor or by hand. Add them to a medium bowl along with the nutritional yeast and seasoning. Stir this together.
- Create a wet ingredient bowl by combining the applesauce and plant milk.
- One at a time, dip the squash slices in the wet ingredient bowl until they are completely covered. Dip the wet squash slices into the dry ingredient bowl and coat them with the breading.
- Place the breaded slices on a non-stick baking sheet about ½ inch apart from each other. Bake them in the oven for 30 minutes or until they are golden brown. Gently flip them halfway through.
Video
Notes
- You can use a storage bag and rolling pin to crush the crackers if you don't want to use a food processor.
- No need to peel the squash.
- Zucchini slices work here as well.
- Add a pinch or two of cayenne if you want some extra spiciness.
- Store leftovers in a tightly sealed container in the refrigerator for up to 2 days.
- Re-crisp them in the oven for 15 minutes at 350°F or heat them on medium-high heat on a nonstick pan.
Nutrition
The nutrition information is estimated and can vary depending on brands and measurements used.
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