3-4 sm. (6"-7" long) zucchini or yellow summer squash
1/2 c. all-purpose or unbleached flour
1/4 tsp. salt
1/8 tsp. lemon pepper
2 eggs
2/3 c. dry bread crumbs
3 tbsp. grated Parmesan cheese
1/2 tsp. basil leaves
1/4 tsp. thyme leaves
1/4 tsp. oregano leaves
2-3 tbsp. olive or vegetable oil

Slice each squash into twelve 1/4" slices. Lightly spoon flour into measuring cup; level off. In shallow dish, combine flour, salt and lemon pepper. In another shallow dish, place eggs; beat slightly. In third shallow dish, combine bread crumbs, Parmesan cheese, basil, thyme and oregano.

In 10" skillet, heat 2 tablespoons oil over medium-high heat. Coat each squash slice with flour mix; dip in beaten egg and coat with bread crumb mixture. Fry breaded slices in single layer until golden brown on each side, about 2 to 3 minutes. Repeat with remaining slices adding remaining oil, if necessary. Serve immediately. 6 servings.