Reviewed: Mar. 5, 2010

Very good recipe...it made tons. I would cut recipe in half...there are five people in our family and we used half. The only thing I did differently, was to let the squash have more time to drain the water off. Thanks for a great side to my roast chicken. :)

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Reviewer:

coopwith3

Reviewed: Jul. 22, 2009

This recipe is really good but I do not suggest mixing the flour in because it will not stay on the squash too good when you place them in the skillet. Dipping the squash in the flour is best.

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Reviewer:

CountryGal6320

Reviewed: Jul. 10, 2008

Delicious!! I also followed reviewers suggestions of dipping in flour seperatly rather than mixing it in, I added a little onion powder and garlic powder, plus some good ole salt and pepper to the flour mixture. I also sprinkled parmesan cheese on top everytime I removed some from the pan. Came out delicious.

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4 users found this review helpful

Reviewer:

Citallas

Cooking Level: Intermediate

Home Town: Walker, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

Reviewed: Aug. 5, 2007

WONDERFUL!!! My husband now LOVES Squash and Zucinni. :-) I did take the advise of others and not put the flour in the mixture before frying. It was WONDERFUL!!!

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4 users found this review helpful

Reviewer:

Mitzi

Cooking Level: Expert

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

Reviewed: Aug. 1, 2007

Not bad, but I think I would prefer it baked instead. Next time I'll substitute bread crumbs or cracker crumbs for the flour as well. I thought the onions were a nice touch though. The kids didn't like it.

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Reviewer:

pam

Cooking Level: Intermediate

Reviewed: Jul. 13, 2007

This was very tasty. Even my husband, who hates fried food, liked this recipe. Sounds like an odd mixture, but it was a very nice change.

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2 users found this review helpful

Reviewer:

Paleosun

Reviewed: Jun. 26, 2006

I omitted the onion because I was pressed for time, and instead of salad dressing I used buttermilk, and the results were wonderful! I also added a little finely shredded Colby/Jack cheese to the Parmesan at the end, and that was even better. I'm eating the leftovers for lunch today!

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7 users found this review helpful

Reviewer:

DooDah2

Living In: Huntsville, Alabama, USA

Reviewed: Nov. 11, 2005

I love this recipie. I make it all the time, my whole family gobbles it up. You must cook the squash until it has a bit of a crisp.

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3 users found this review helpful

Reviewer:

Jan H

Reviewed: Oct. 4, 2005

Very good recipe! Even my kids liked it. Only four starts because I, too, would like a less clumpy coating. I will dip them in flour next time rather than mix it in.

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10 users found this review helpful

Reviewer:

AFOSTERFAMILY

Home Town: Moncton, New Brunswick, Canada

Living In: Schoharie, New York, USA

Reviewed: Sep. 17, 2003

I had a craving for fried squash and I was happy to come across this recipe. Frying squash is a popular way to prepare squash in the South, albeit not the healthiest way! To make it a little bit healthier without losing the flavor, I sprayed the pan with Pam and then added about a tablespoon of olive oil. This way, you don't have to drain anything. Rather than being deep fried it's more sauteed. I made a few other adjustments. I added a sprinkling of garlic powder and Emeril's seasoning. (any seasoned salt will do.) This gave it more flavor. If make this again I will dip the squash slices in the flour mixture to get a more even coating. It got clumpy when I mixed it all together.

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18 users found this review helpful