Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
130 Calories
Recipe Instructions
Step 1
Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
Step 2
Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.
Ingredients
salt and ground black pepper to taste
¼ cup olive oil, or more as needed
¾ cup self-rising cornbread mix (such as Martha White®)
