These seasonal veggies make the perfect meatless summer dinner – Oven-fried Pattypan Squash steaks. Thickly sliced veggies topped with panko breadcrumbs and parmesan, then oven-fried and topped herbed sour cream. 

Olive oil
1 cup flour
1 teaspoon ancho chili
Pinch cayenne pepper
1 teaspoon salt
½ teaspoon pepper
4 large pattypan squash, sliced into 1/2” thick slices
2 eggs
1-1/2 cups of Panko bread crumbs
½ cup grated parmesan cheese
1 cup sour cream
1 tablespoon fresh thyme leaves
1 tablespoon marjoram leaves
1 tablespoon thinly sliced chives

Preheat the oven to 425˚F. Using the olive oil, grease well a sheet tray. 

Combine the flour, chili, cayenne pepper, salt, and pepper in one shallow container. Add the eggs to a second shallow container, whisk to combine. Add the panko and parmesan to a third shallow container. Dip the squash slices in the flour first, shaking off any extra. Add to the egg, shaking off extra, then add to the panko pressing on the crumbs. Place on the grease sheet tray and lightly brush olive oil over the top of the coating. Bake for 20 minutes, turn and bake another 15 minutes until the coating is brown and crispy.

While the pattypan squash bakes, combine the sour cream with the fresh herbs. Whisk together well. Serve the squash steaks warm topped with the sour cream.