Ingredients:
3 Yellow Squash
2 farm fresh eggs (beat well)
1 tsp fresh thyme chopped
1 T chopped fresh herbs: oregano, Genovese or sweet basil, mixed Arp Rosemary
½ C Parmesan Cheese
Directions: Pre-Heat skillet over medium heat, add 2 T coconut oil.
Trim stems from yellow squash, slice into small circles ¼ inch thick, beat eggs and add the fresh thyme. Dip squash circles into the egg mixture, then into the parmesan cheese.
Cook in the pre-heated skillet turning once to brown both sides, remove onto paper towel, cooking until all the squash is browned and tender. Sprinkle with fresh herbs once cooked.
Appetizer can be enjoyed with dipping sauce (we like sweet and sour Chinese sauce best).