3-4 sm. (6-7 inches long) zucchini or yellow summer squash
1/2 c. all-purpose 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 inch 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 inch 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 2-3 minutes. Repeat with remaining slices, adding remaining oil if necessary. Serve immediately. 6 servings.