Crispy Summer Squash

The best and easiest summer squash recipe ever! This recipe works well for patty pan or round squash, which gets crispy when you bake or fry it.

-Slice 1 pound of patty pan or round squash into ¼ inch thick slices.

-Beat 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)

-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.