This recipe is simple and delicious! Sorry I do not have any pictures. We ate them all before I remembered
1 medium size zucchini or Italian squash, cut into 1/4 inch slices (on a bias if you're fancy)
1 egg, beaten, put in a shallow dish for dipping
Dry stuff mix, put in a shallow dish for breading
-2/3 cup of bread crumbs, pre-seasoned if you want
-3-4 tablespoons of grated Parmesan cheese
-garlic salt, freshly ground pepper, oregano to taste
Arrange your work station in squash slices, egg dip dish, breading dish, then baking sheet for an efficient work flow!
Dunk a slice of zucchini or squash in egg. Let the excess drip. Transfer slice to the breading station and coat both sides with breading evenly. Place on baking dish. You don't have to leave much room, but do not overlap the pieces.
Set oven to 350 degrees Fahrenheit.
Bake in oven for 10 minutes, then flip all the slices and bake for another 10 minutes. (7 minutes the second time if you like your veggies less mushy.)
Enjoy! Even my sister, who hates squash, said that I was the first person to cook acceptable squash.