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Fried Squash with Tomato, Tomato Sauce and Basil Pesto - Truly an Amazing Dish. You really won't believe how great this recipe is. You can freeze the sauce and pesto, pull it out and fry fresh squash and add tomatoes! Unbelievable.

Fried Squash with Tomato and Pesto

This Fried Squash Recipe with Tomato and Pesto is a fantastic meal for those days your garden harvest is packed full of squash.  You'll find the Arugula Pesto HERE. Find the Basic Tomato Sauce Recipe HERE.
Servings 4


  • 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.


You can substitute eggplant for squash in this recipe.