Best 7 Pan Fried Squash Recipes

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Pan-fried squash is a delectable vegetarian dish that showcases the humble squash's versatility and delicate flavors. This culinary creation is a symphony of textures and tastes, with tender-crisp squash slices enveloped in a golden-brown crust, kissed by aromatic herbs and spices. Served as a main course or a delightful side, pan-fried squash satisfies the palate with its simplicity and wholesome goodness.

**Explore the Pan-Fried Squash Recipes:**

1. **Classic Pan-Fried Squash:** This fundamental recipe provides a straightforward guide to pan-frying squash. With just a few pantry staples, you'll achieve perfectly cooked squash slices that are crispy on the outside and tender on the inside.

2. **Garlic and Herb Pan-Fried Squash:** Elevate your pan-fried squash with a savory combination of garlic and herbs. This recipe infuses the squash with a fragrant blend of rosemary, thyme, and garlic, creating a tantalizing dish that will impress your taste buds.

3. **Parmesan Crusted Pan-Fried Squash:** For a cheesy and crunchy twist, try this Parmesan-crusted pan-fried squash. The golden-brown Parmesan coating adds a delightful textural contrast to the tender squash, making it an irresistible treat.

4. **Spicy Pan-Fried Squash:** Add a kick of spice to your pan-fried squash with this fiery recipe. A blend of chili powder, cumin, and cayenne pepper ignites your palate, creating a dish that is both flavorful and satisfying.

5. **Zucchini and Summer Squash Pan-Fry:** Combine two summer favorites, zucchini and yellow squash, in this vibrant pan-fry. The medley of colors and flavors is sure to brighten up your plate and delight your taste buds.

6. **Pan-Fried Squash with Feta Cheese:** Create a Mediterranean-inspired dish by incorporating feta cheese into your pan-fried squash. The tangy and salty feta adds a delightful dimension to the squash, making it a perfect accompaniment to grilled meats or as a vegetarian main course.

7. **Pan-Fried Squash with Lemon and Herbs:** For a refreshing and zesty twist, try this pan-fried squash with lemon and herbs. The bright flavors of lemon and a medley of herbs, such as basil and mint, enliven the squash, making it a perfect side dish for grilled fish or chicken.

Check out the recipes below so you can choose the best recipe for yourself!

GARLIC-HERB FRIED PATTY PAN SQUASH



Garlic-Herb Fried Patty Pan Squash image

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

5 cups halved small pattypan squash (about 1-1/4 pounds)
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, stirring occasionally. Sprinkle with parsley.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

FRIED PATTY PAN SQUASH RECIPE - (3.6/5)



Fried Patty Pan Squash Recipe - (3.6/5) image

Provided by clawson

Number Of Ingredients 4

2-3 Patty Pan Squash 2-3 inches wide
2 cups Cornmeal
3 Eggs
Salt and pepper

Steps:

  • Crack eggs into a pie plate, beat and add generous amounts of salt and pepper, mix well. Then in a large plastic zip-lock bag, add cornmeal and generous amounts of salt and pepper. Wash, peel and slice squash. Dip in egg wash and then cornmeal. Fry in 1/4 inch hot oil, for 2-3 minutes each side. Remove and set aside on paper towel to cool. Enjoy.

FRIED PATTY PAN SQUASH RECIPE - (4.6/5)



Fried Patty Pan Squash Recipe - (4.6/5) image

Provided by á-41662

Number Of Ingredients 8

6 medium patty pan squash, peeled and rinsed
2 cups butter milk corn meal ( I always use more than needed to keep from re adding.)
1 cup of crushed bread crumbs, Italian style. ( I use the can)
2 cups of flour
2 cups milk
2 tbs Mrs Dash table blend
2 cups corn oil ( 1 cup per pan)
DO NOT CROWD PAN! PLACE NO MORE THAN 4-5 SLICES IN A PAN.

Steps:

  • Mix corn meal and crumbs together on a plate, put flour onto a plate, milk in a bowl. Slice squash 1/2 to 1 inch, depending on the thickness you want Mix each slice in flour, dip into the milk, dredge through cornmeal/flour mix, place on paper towel laden plate. If placing in fridge, remove after 20 minutes. Place 1 cup of oil in large pan, heated well on medium ( about 2-3 minutes) Place squash in pan, reduce flame, shake 1 tbs of mrs dash over squash. let cook no more than 5 minutes on each side, depending on the softness and your taste. Drain on paper towel.

PASTA PAN-FRIED WITH BUTTERNUT SQUASH, FRIED SAGE, AND PINE NUTS



Pasta Pan-Fried With Butternut Squash, Fried Sage, and Pine Nuts image

A recipe I have not tried yet but want to try that came from thekitchn.com. I love butternut squash and fresh sage, so think it will be delicious. The high quality parmesan cheese needs to be shredded or shaved.

Provided by WiGal

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium butternut squash
1 small sweet onion, peeled and diced
3 garlic cloves, minced
2 tablespoons olive oil
salt and pepper
1/2 cup fresh sage leaf
1 lb farfalle pasta
3/4 cup pine nuts, toasted
1 cup parmesan cheese

Steps:

  • Heat the oven to 375°.
  • Cut the butternut squash in half and scoop out the strings and seeds the middle cavity.
  • Flip the squash halves upside down and peel them.
  • Cut the squash into 1-inch cubes.
  • Toss with the onion, garlic, a drizzle of olive oil and salt and pepper.
  • Mince about half of the fresh sage leaves and also toss with the squash.
  • Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
  • Heat salted pasta water to boiling and cook the farfalle until al dente.
  • Drain and set aside.
  • As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan.
  • The oil is ready when it pops and sputters. (Don't let it start smoking.)
  • Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
  • Remove with a slotted spoon and salt lightly.
  • Crush with the back of a spoon.
  • Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage.
  • Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges.
  • Add the pine nuts and cook for another minute.
  • Stir in half the cheese and serve.
  • (Repeat the last step with the rest of the ingredients. The originator of the recipe also wrote--We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.).

Nutrition Facts : Calories 898.8, Fat 33.2, SaturatedFat 6.9, Cholesterol 22, Sodium 402.2, Carbohydrate 125, Fiber 10.6, Sugar 11.2, Protein 31.1

SPICY PAN-FRIED SQUASH



Spicy Pan-Fried Squash image

Pan-fried squash makes an excellent taco filler! Serve on warm, fresh corn tortillas. Top with black beans, cheese, lettuce, tomatoes, avocado and your favorite salsa.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 9

1 acorn squash, halved and seeded
½ onion, cut into chunks
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon ground cumin
salt to taste
ground black pepper to taste
ground red pepper to taste
¼ cup olive oil

Steps:

  • Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
  • Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.

Nutrition Facts : Calories 231.2 calories, Carbohydrate 18.3 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 81.1 mg, Sugar 3.6 g

PASTA PAN-FRIED WITH BUTTERNUT SQUASH, FRIED SAGE, AND PINE NUTS



PASTA PAN-FRIED WITH BUTTERNUT SQUASH, FRIED SAGE, AND PINE NUTS image

Categories     Pasta

Yield 4 servings

Number Of Ingredients 9

1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
4 ounces high quality Parmesan, shredded or shaved (about a cup total)

Steps:

  • Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash. Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft. Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up. Remove with a slotted spoon and salt lightly. Crush with the back of a spoon. Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve. (Repeat the last step with the rest of the ingredients. We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.)

PAN-FRIED SQUASH



Pan-Fried Squash image

Squash is fried in butter then tossed with balsamic vinegar before serving. This is so simple! A monkey could do it!

Provided by MrEd

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Yield 4

Number Of Ingredients 4

1 tablespoon butter
2 cups diced yellow squash
2 cups diced zucchini
2 tablespoons balsamic vinegar

Steps:

  • Melt the butter in a large skillet over medium to medium-high heat. Add the yellow squash and zucchini; cook and stir until lightly browned and tender. Transfer to a bowl, and toss with balsamic vinegar.

Nutrition Facts : Calories 52.4 calories, Carbohydrate 6.2 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 24.1 mg, Sugar 3.3 g

Tips for Pan-Fried Squash:

  • For a crispier texture, use slightly older squash with less moisture content.
  • Cut the squash into uniform pieces to ensure even cooking.
  • Season the squash generously with salt and pepper before cooking to enhance its flavor.
  • Use a well-seasoned cast iron skillet or non-stick pan to prevent the squash from sticking.
  • Cook the squash over medium-high heat to quickly sear and caramelize its exterior while keeping the inside tender.
  • Avoid overcrowding the pan to allow for proper browning and even cooking.
  • Flip the squash only once during cooking to prevent breaking and ensure even browning on both sides.
  • Serve the pan-fried squash immediately with your favorite dipping sauce or as a side dish to grilled meats or fish.

Conclusion:

Pan-fried squash is a simple yet delicious dish that showcases the natural flavors of this versatile vegetable. With its crispy exterior and tender interior, pan-fried squash makes a great addition to any meal. Whether you prefer it as a hearty breakfast, a flavorful side dish, or a delightful snack, this recipe provides a quick and easy way to enjoy the goodness of squash. Experiment with different seasonings and toppings to create your own unique variations and make pan-fried squash a staple in your kitchen.

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