We usually serve this in the summer when there is an abundance of squash. We add corn-on-the-cob, steamed red parslied potatoes, sliced cucumbers in vinegar (dilute the vinegar with a little water and add a sprinkle of pepper) and Strawberry Shortcake for dessert!
Fried Summer Squash
2 medium sized summer squash (zucchini may also be used)
2 eggs, beaten
Italian bread crumbs
Wash and slice squash, leaving the skins on. Dip in beaten egg, then in bread crumbs. Brown in oil and drain on paper towels in a serving dish. This is simple and oh so yummy!!