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3 tablespoons herb-seasoned bread crumbs

1 tablespoon grated Parmesan cheese

1/4 teaspoon salt or garlic salt

1/8 teaspoon pepper

2 medium unpeeled Kentucky Proud yellow squash

2 teaspoons vegetable oil

2 tablespoons water

Mix the bread crumbs, Parmesan cheese, salt and pepper together on a sheet of waxed paper.  Cut the squash in quarters lengthwise.  Cut each quarter into halves or thirds.  Place in a plastic bag and add the oil and water.  Close the bag and shake until the squash is lightly coated.  Roll each in the bread crumb mixture until lightly coated.  Arrange in a single layer on a baking sheet sprayed liberally with nonstick cooking spray.  Bake at 475 degrees for seven minutes or until brown.

Yields 4 servings.