It is that time of year when squash abounds. We were talking at lunch the other day about how you can only eat so much Zucchini bread. So for dinner the other night I tried baked Zucchini with mozzarella cheese. Except I used yellow squash instead of zucchini because that is what I had a lot of from the garden this week. I cut them thin, then dipped them in egg then in a mixture of bread crumbs (mine were gluten-free), Mrs. Dash, grated mozzarella cheese and Parmesan cheese. I sprayed a cookie sheet with Pam before I put them on it. Then I baked them for about 10 minutes at 350.