The best and easiest summer squash recipe ever! This recipe works well for all squash, if you have the time pre-salt the squash slices and let drain for 20-30 minutes, then pat dry before using.

-Slice 2 Ronde de Nice squashes into ¼ inch thick slices.

-Beat 1-2 eggs in a wide mouthed bowl.

-Fill another bowl with 1/2 cup flour (gluten free works too).

-Fill another bowl with a combination of the following:

¼ cup finely grated Parmesan (the powdery kind)

¼ cup breadcrumbs (herbed ones are best, if plain add a tsp of finely chopped rosemary)

-Generously grease a cookie sheet with olive oil and pre-heat the oven to 375 degrees.

-First dip the summer squash in the eggs, then in the flour.

-Then dip them in the eggs again, and then completely coat them with the breadcrumb mixture.

-Place on a baking sheet and bake for 25-30 minutes until lightly browned.

-Serve hot.