1/2 c. cornmeal
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 tbsp. water
3 medium yellow squash, cut into 1/4-inch slices
vegetable cooking spray

Combine cornmeal, salt and pepper. Set aside. Combine egg and water; beat well. Dip squash in egg mixture; dredge in cornmeal mixture. Lightly coat a 15 x 10 x 1-inch baking pan with cooking spray. Place squash slices in a single layer in a pan.

Bake at 450°F for 30 to 40 minutes or until golden brown, turning once.

Yield: 6 servings.

Contains about 64 calories per serving.

Green tomatoes may be substituted for squash.