This Fried Squash Recipe with Tomato and Pesto is a fantastic meal for those days your garden harvest is packed full of squash.
An Easy Fried Squash Recipe for Summer or Anytime
Summers here in Alabama, our garden is usually overflowing with fresh squash. As a result, I’m always looking for delicious and simple ways to prepare it. This fried squash recipe has become one of my staples.
Frozen Pesto, Leftover Tomato Sauce: Using What You Have on Hand
This is also a great dish when entertaining because you can prepare the pesto and tomato sauce in advance and refrigerate or freeze for later use. This dish is amazingly impressive in appearance and taste!
Courtesy of Stacy Lyn’s Harvest Cookbook.
For another way to use summer squash, check out these scrumptious squash boats.
Fried Squash with Tomato and Pesto
- 1 cup Basic Tomato Sauce
- 1 cup Arugula or Basil Pesto
- 4 medium sized squash
- 1 cup flour
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 eggs
- 1 tablespoon water
- 1 cup bread crumbs
- Olive oil , for frying
- 4 Tablespoons butter , for frying
- 2 tomatoes , sliced into ¼ inch slices
- Basil leaves , for garnishing
- Prepare tomato sauce and pesto
- Cut squash into ¼” slices lengthwise.
- On a large plate, mix flour, salt, and pepper. On a second plate beat eggs and water together. Place bread crumbs on a third plate. Coat squash slices into seasoned flour, then egg mixture, then bread crumbs.
- In a hot sauté pan, mix butter and oil. When sizzling, place coated slices in pan for about 2 to 3 minutes per side or until squash is tender. Cook in batches. Transfer to a platter and keep warm.
- Place tablespoon of pesto in center of a plate and begin to layer fried squash, tomato sauce, tomato, and repeat beginning again with the pesto until you have at least 4 slices of squash. Garnish with a basil leaf.