It’s difficult to give exact amounts for this, because it depends on the size of your squash and how many people you wish to serve. Nevertheless, I will give a basic “formula” here and trust that you will use your best judgment in adjusting amounts of ingredients as appropriate.

1 larger or 2 medium-small summer squash (yellow crookneck or zucchini)
about 2/3 cup of fine cornmeal, preferably organic (please do NOT use a “self-rising” cornbread mix)
about 1/3 cup plain unbleached flour, preferably organic
salt, and a generous amount of freshly ground black pepper
non-stick cooking spray (preferably organic olive  or canola oil)

Preheat the oven to 400 degrees. Meanwhile, wash and dry the squash and cut into 1/3 inch slices. Place in a bowl and drizzle the buttermilk over. Toss to coat.

In another large bowl, whisk together the cornmeal, flour, salt, and pepper. Lift the squash from the buttermilk with a slotted spoon and place into the cornmeal mixture. Stir to make sure that all of the squash slices are coated well with the breading.

Coat a baking sheet with a thin but even layer of the cooking spray. Transfer the squash slices onto the sheet shaking off any excess coating. Spray the top of the squash with additional cooking spray.

Bake in the preheated oven, watching carefully, until the underside is slightly browned. Then, use a spatula or a fork to turn the squash over and continue cooking until crisp and browned on both sides.

You don’t have to worry about too much “fat” absorption in this recipe, particularly if you use the olive or canola oil sprays (both quite healthy). After the squash are done to your liking, you might want to “drain” them on paper towels if they appear a bit “greasy” but I have never found that to be the case.