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.
Make sure to also check out our scrumptious Vegan Stuffed Shells recipe to serve with this snack!
Why This Recipe Is Special
- 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
Ingredients and Substitutions
Yellow Squash - Also called crookneck or summer squash. Look for squash that is firm and bright yellow. The skin should be 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 - Chives and parsley add an herb-rich dynamic to the breading. I use dried herbs in this recipe, but fresh works too! Then, add just a few shakes of the other spices listed and any of your favorites.
Crackers - Crackers such as Ritz add a crunchy, buttery texture and taste. This is a fun alternative to bread crumbs. You definitely don’t have to use Ritz brand specifically, just make sure to verify that the ingredients are vegan. Breadcrumbs would work as well.
Flour - Just a bit of all-purpose flour is used for the breading.
Oat Milk - Oat milk adds a light creaminess to the breading. You can certainly use another plant-based milk of your choice.
Unsweetened Applesauce - Helps bind the wet and dry ingredients together. This is generally one of my top choices as a replacement for eggs or oil in recipes.
How to Make Breaded Squash
Here are some quick visual steps. The full recipe with exact measurements can be found 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 the squash.
Crush the crackers into fine pieces. I tend to place the crackers in a storage bag, seal it tightly with as little air as possible, and rolled over the baggie with a rolling pin. Another option is to simply squeeze the sealed bag with your hands. You can skip using a bag by placing the crackers directly on a cutting board and crushing them or use a food processor.
Use two medium-sized 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, flour, and seasoning. Keep 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 on the middle rack of the oven for 30 minutes or until golden brown. Gently flip them halfway through.
Let the squash slices cool down a bit before you enjoy them!
-Add a dash or two of cayenne if you want to make them spicy.
-Try this recipe with zucchini instead.
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 up with a non-stick pan at medium-high heat.
What To Serve With This Baked Squash
I HOPE YOU LOVED THIS VEGAN Breaded Squash! PLEASE LEAVE A STAR RATING AND COMMENT BELOW.
- 2 medium yellow squash
- 1 sleeve crackers (about 26 crackers)
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons nutritional yeast
- 1 teaspoon all-purpose flour
- 1 cup unsweetened applesauce
- ½ cup oat milk
- Preheat the oven to 415°F. Slice squash at about ¼ inch of thickness.
- Crush the crackers into fine pieces and add them to a medium bowl along with the flour, nutritional yeast, and seasoning.
- Create a wet ingredient bowl by combining the applesauce and oat milk.
- One at a time, dip the squash slices in the wet ingredient bowl until completely covered. Dip the wet squash slices into the dry ingredient bowl.
- Place the fully breaded slices on a non-stick baking sheet about ½ inch apart from each other. Bake them in the oven on the middle rack for 30 minutes or until golden brown. Gently flip them halfway through.
- You can use a storage bag and rolling pin to crush the crackers.
- No need to peel the squash.
- A different plant-based milk of your choice can be used.
- Zucchini can be used instead of squash.
- Add a pinch or two of cayenne if you want some extra heat.
- 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.
The nutrition information is estimated and can vary depending on brands and measurements used.
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