If you don’t want to use wheat flour, you can skip the flour step and use tapioca or almond flour in place of the breadcrumbs.

-Preheat your oven to 400; adjust your oven rack so that it is just a notch or 2 away from the element on the bottom of the stove.

-Slice 2 pounds of summer squash into ¼ inch long lengths or rounds.

-Sprinkle slices with sea salt.

-Beat together 2 eggs.

-Fill a bowl with about 1/2 cup flour.

-Fill another bowl with a combination of 1/2 cup seasoned breadcrumbs and 1/3 cup powdered Parmesan cheese and mix together.

-Put 3 TBS olive oil or ghee onto a baking tray.

-Dip the summer squash into the egg mixture and then into the bowl filled with flour.

-Dip the same piece back in the eggs, then into the breadcrumbs.

-Lay the squash on the oiled baking tray as you finish dipping them.

-Cook until golden brown, about 15-20 minutes, flipping once or twice.

-Watch them pretty carefully as they can burn being so close to bottom of the oven.

-Season to taste with sea salt and pepper and serve with fresh garlic aioli.

Garlic Aioli:

-Put 2 cloves of garlic into a blender.

-Blend until well chopped.

-Add the following and blend on high:

1 whole egg

a pinch of sea salt

¼ cup extra-virgin olive oil

-Add another ¾ cup olive oil in a light steady stream until all is incorporated.

-Then add 3 TBS fresh lemon juice and a pinch of sugar.