-Preheat the oven to 375 degrees.

-Generously oil a baking tray with some extra virgin olive oil.

-Slice 2-3 Ronde de Nice squash into 1/4 inch thick slices.

-Beat 2 eggs in a wide mouthed bowl.

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

-And yet another bowl with the following:

¼ cup finely grated Parmesan (the powdery kind)

¼ cup breadcrumbs

-Generously grease a cookie sheet with extra virgin olive oil.

-First dip a slice of summer squash in the egg, then in the flour.

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

-Place on a baking sheet and bake for 30-35 minutes until nicely browned.

-There is a magical point at which the inside of the squash seems to melt and the outside is very crispy. Find this point!