Yellow or crookneck summer squash
Wash the squash. Trim stem and blossom ends. Slice into 1/8" slices. Spread in a single layer on the cutting board or a plate. Sprinkle lightly with salt or salt substitute to taste. Allow the squash to set for one to five minutes.
Put flour in a shallow bowl. Add squash "pennies" and stir to coat. Shake off excess flour and lay on a plate. Do not stack.
Heat a non-stick or griddle on medium heat. Spray squash with cooking spray. Put squash "pennies" on the pan close together in a single layer. Spray the tops with cooking spray. Cook for a minute or more on the sprayed side until lightly browned, spray the top side with cooking spray, then turn over with tongs or a fork. Sauté until browned. Sprinkle with black pepper if desired.
Other seasonings that may be used include cayenne pepper, paprika, dried dill, marjoram, or experiment with family favorite spices.