Select young squash. Wash and without peeling, slice into half inch rounds. Dip each piece in egg and cracker crumbs and fry in olive oil, well heated before the squash is put into the pan. Sprinkle salt over the slices and fry a golden brown. (I use seasoned Italian bread crumbs.)

I use an Italian sauce to cover the squash. I either make my own or use a bottled sauce, time being the controlling factor. My own sauce is 1 small can of ground tomatoes, 1-2 cloves garlic depending on their size, 3/4 cup of chopped onions, 5-6 fresh basil leaves, 6-7 fresh mushrooms or a small can, a small can of sliced olives, 1/2 cup of white wine, a couple or 3 teaspoons of Italian seasoning, some sprigs of Italian parsley, 1/8 cup of Parmesan cheese. Add salt if you are a salt person, I'm not. These are close because I have made it for so long that I no longer measure. Bake in the microwave for 15 minutes at about 9-10 power.