This year, for the first time, I grew Lebanese Squash. I have found it to be quite neutral in flavor, so I have been looking for some good recipes to try it with. An internet search led to many, many versions of it stuffed and a few recipes for soup, but beyond that there wasn’t much. I decided to take things into my own hands and came up with the idea of making them into “mock” onion rings. These got two thumbs up from my husband. He actually said he preferred them over real onion rings because they were not slimy, but still had the onion flavor. A keeper, indeed!!
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Here is how I did it.
1/2 medium sized Lebanese Squash, peeled and seeded
1 cup Panko Bread Crumbs
1 1/4 tsp Garlic Powder
1 1/4 tsp Onion Powder
1/4 tsp Salt
1/4 tsp Black Pepper
Preheat oven to 350 degrees.
Peel the Lebanese Squash and remove the seeds from inside it. Cut into 3/8″ thick rings with a mandolin slicer.
Crack two eggs into a bowl and whisk together until mixed.
In another bowl mix the Panko Bread Crumbs, Garlic Powder, Onion Powder, Salt and Pepper together.
Dip the squash rings, one at a time, in the egg mixture, then the breadcrumb mixture, patting it on lightly. Repeat dipping the coated squash ring one more time in the egg mixture and back into the breadcrumb mixture, firmly patting it onto it. You may want to pulse the bread crumbs in a NutriBullet blender to make them a less coarse texture, so they stick better.
Place on a baking sheet and spray lightly with a cooking spray.
Bake at 350F for 15 minutes. Flip over, spray lightly with cooking spray and bake for an additional 15 minutes.