Recently, I shopped (in person) at a favorite local market. I was rewarded with fresh, beautiful produce that I could pick out myself. I purchased a flavorful yellow and pale green summer squash called Zephyr. I gave the squash a quick salting to withdraw some of the moisture. I skipped the traditional flour and egg step and just combined freshly grated parmesan cheese, dry breadcrumbs and dried herbs for my version of parmesan rounds. Any type of summer squash or zucchini will work. Yum!