Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine the salt, spices, and thyme in a small bowl. sprinkle the squash rounds with a teaspoon of the mix. divide the remaining spice mix in half and stir one half into the flour and the other half into the cornmeal. beat together the egg and milk. heat 1 inch of safflower or peanut oil in a deep saucepan or frying pan to 350 degrees. using your hands, quickly toss the squash in the flour and shake off excess. toss in the milk and egg, then dip in the cornmeal to coat, shaking off excess. deep-fry for about 2 minutes. drain on paper towels and serve at once. serve 4.

Target recipe: combine water, bouillon cubes, zucchini or yellow squash and onions in medium saucepan. bring to a boil. cover, reduce heat and simmer 10 to 15 minutes. add hot sauce and pepper. spoon squash mixture into the container of an electric blender. add yogurt. process until smooth. serve hot or cold. may be frozen.