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
Ingredients
- 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
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Instructions
- 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.
Notes
You can substitute eggplant for squash in this recipe.