Southern Summer Squash

1. Preheat oven to 425 F.
2. Slice the squash into 1/4″ thick rings.
3. Prepare a breading station. Prepare one bowl with the beaten egg and another bowl with the cornmeal, salt and pepper. Have a large rimmed baking sheet at the end that has been greased with vegetable oil.
4. Bread the squash by placing each ring into the egg and then coating on both sides with seasoned cornmeal. Gently shake to release excess breading and then place on the baking sheet. Continue the process for all the squash and arrange in an even, single layer on the baking pan. Do not stack!
5. Place in the preheated oven on the middle rack. Bake for 35-45 minutes and then flip. Allow to cook for an additional 25-30 minutes on the second side. Note: Cooking time will vary based on your oven. Cook until golden brown on each side.