For variety, summer squash is sometimes sliced, coated with egg and crumbs, and then sautéd until well browned.
To prepare it in this way, wash and peel the squash and cut it into slices about 1/4 inch thick. Roll first in beaten egg diluted with milk or water and then in fine crumbs. Sauté in a small amount of fat in a frying pan until well browned, and then turn and brown on the other side. Serve hot.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)