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1
Slice the squashes into 1/2 inch pieces.
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2
Whisk the eggs, a splash of milk, salt and cayenne pepper in a small bowl.
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3
Remove the leaves from the stems and chop the tarragon roughly. Mix tarragon leaves with the flour and dump on a plate, leveling it so that the flour mix is relatively flat.
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4
Shred your cheese of choice to make 2 cups. Set aside (in the refrigerator if necessary).
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5
Pour a thin layer of olive oil in a large skillet on medium-low heat.
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6
Keeping your dipping hand and dredging hand separate, one by one, coat each piece of squash in the egg mixture, then dredge in flour mixture, and place in skillet. Keep track of which pieces you put where so you can turn the first one first and so on. When brown on both sides, remove and layer inside a rectangular glass or pyrex baking dish. Continue until all the squash has been browned. Re-oil skillet in between batches.
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7
Spoon the greek yogurt on top of the squash, covering thoroughly. Top with shredded cheddar or feta or any cheese you prefer.
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8
Bake uncovered at 350u00b0F for 30-45 minutes. Wait at least 30 minutes before serving - the dish will still be hot.
