Oven Fried Summer Squash

By clawson

Low-Carb friendly. 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.

Ingredients

• 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. Mayonnaise

Details

Adapted from buttoni.wordpress.com

Preparation

Step 1

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 to blot off all water they bleed. 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.

NUTRITIONAL INFO: Makes 4 servings, each contains:

245.3 calories

21.3 g fat

4.18 g carbs, 1.25 g fiber, 2.93 g NET CARBS

10.8 g protein

250 mg. sodium