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Fried Eggplant, Yellow Squash or Zucchini | Can't Stay Out of the Kitchen | this easy 3-ingredient #recipe is our favorite way to enjoy #zucchini, #YellowSquash or #Eggplant. #Squash #GlutenFree #FriedEggplantYellowSquashOrZucchini

Fried Eggplant, Yellow Squash or Zucchini

Teresa Ambra
Fried Eggplant, Yellow Squash or Zucchini is such a tasty and delicious way to serve squash and eggplant. This 3-ingredient recipe is quick, easy and gluten free. If you've never enjoyed squash, this fantastic recipe will change your mind! Wonderful side dish for any main dish entree.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish, Veggie
Cuisine American
Servings 6
Calories 121 kcal

Equipment

  • 1 griddle or electric skillet with lid or regular skillet with lid
  • 1 small bowl
  • 1 plastic spatula
  • 1 fork
  • 1 paper towel-lined plate
  • measuring cups
  • measuring spoons

Ingredients
  

  • 3 medium zucchini yellow squash or eggplants
  • 1/2 to 3/4 cup Longfellow's Wayside Inn corn meal or regular corn meal or your favorite stone-ground cornmeal
  • 3 tbsp. unsalted butter
  • 1/2 tsp. Salt and pepper as desired

Instructions
 

  • Heat about 1 tablespoon butter in a skillet.
  • Place cornmeal in a small bowl.
  • Wash veggies.
  • Peel eggplant, if desired.
  • It is okay to leave a little water on it because it makes the cornmeal adhere to the squash or eggplant better.
  • Dredge squash or eggplant slices in cornmeal to cover completely on one side.
  • Turn slices over and coat other side with cornmeal.
  • Place squash or eggplant in skillet.
  • Cover with lid.
  • Cook about 5-10 minutes until the bottoms are light-to-medium brown.
  • Turn squash or eggplant slices over with a fork.
  • Dab with another tablespoon or two of butter so that the butter melts evenly over the entire surface of the skillet.
  • Replace lid cover.
  • Cook an additional 5-10 minutes or until bottoms are lightly browned.
  • Remove to medium-sized paper towel-lined platter to drain.
  • Sprinkle with salt and pepper.
  • Heat another tablespoon of butter in skillet and repeat the process until all the squash is cooked.
  • Season each cooked layer of squash or eggplant with salt and pepper, as desired.

Notes

NOTE: You can usually fit one sliced zucchini, yellow squash or eggplant in a 12-inch skillet, so you will need to sauté 3 batches of zucchini, each with two tablespoons of butter, until all the veggies are used.
 
NOTE: One tablespoon of butter is needed for each side of squash or eggplant.
 
NOTE: Use coconut oil , avocado oil or olive oil for frying, if vegan. Watch the temperature so the oil doesn't smoke.
 
NOTE: Peel eggplant before frying, if desired.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 121kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 168mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 381IUVitamin C: 18mgCalcium: 18mgIron: 1mg
Keyword eggplant, gluten free, side dish, yellow squash, zucchini
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