If it's yellow crookneck or straightneck squash, you can slice it about 1/4-inch thick and dip it in flour, then beaten egg, and, finally, in bread crumbs (seasoned or not, your preference) and lightly fry it in canola oil. Season with a little salt and freshly ground black pepper immediately after it is removed from the frying medium. Make sure you drain it on a wire rack. Not paper towels. Draining on a wire rack will help to preserve the crispiness after being fried.
You can do this with zucchini, too. Yummy.
Sometimes I sprinkle mine with Parmesan cheese. That's good, too.