This recipe by Ron Camacho of the Camacho Care Kitchen, was inspired by former Vanderbilt Professor and grower extraordinaire “The Nashville Squash Guy,” Dr. Charley Coffey.
Slice Pattypan squash into thin one-inch slices.
Combine flour, garlic powder, garlic salt and cayenne pepper. Coat squash slices in flour mixture, then eggs, then bread crumbs.
Bring a skillet or frying pan up to medium heat and fry the breaded squash until browned and a fork can easily pierce it.
In a glass baking dish, place 4-6 pieces of squash. Top with grated cheddar. Top with Enchilada Sauce and Pico de Gallo. Repeat with remaining pieces of squash and ingredients.
Top with diced tomato, yellow, orange and green pepper.
Bake at 350 degrees for 45 minutes or until tender.
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