1 medium or large squash chopped in half, that half chopped in half, that half chopped in half until you have nice spears.
2 tbsp of parmesan
1/4 cup of italian bread crumbs (you will have excess).
oregano garlic powder pepper to taste
1 tbsp egg whites, or 1 egg beaten (you won’t use all of this).
Mix breadcrumbs, seasoning, and cheese together. Keep in a shallow bowl.
Put egg in another bowl.
Dip squash into eggs. Let excess drip off. Roll in breadcrumbs. Repeat. Bake until crispy. About 20 minutes at 375, or until crispy. Yum!