Oven-Baked Summer Squash

2 lbs. summer squash, zucchini, or a combination of both

3-4 tablespoons Unflavored, Butter or House Blend Olive Oil, divided

1/2 cup panko bread crumbs, divided

1/2 cup grated Parmesan cheese

2 tablespoons fresh or 2 teaspoons dried parsley

1/4 teaspoon garlic powder

1 teaspoons kosher salt, divided

1/2 teaspoon freshly ground black pepper

 

Preheat oven to 350 degrees.  Oil a 13x9 inch baking pan with 1 tablespoon olive oil.  Sprinkle with 2 tablespoons of the panko crumbs.

Cut the squash in round that are a generous 1/4 inch thick.  Lay rounds on baking sheet and lightly salt; let sit 10 minutes.  Then pat dry with paper towels to remove some of the moisture.  

In a small bowl, combine the remaining panko crumbs, Parmesan, garlic powder, 1/2 teaspoon salt, and pepper.  Place the squash in the prepared baking pan, overlapping as you line them up.  Sprinkle with the crumb topping.  Drizzle 2 - 2 1/2 tablespoon olive oil over the top.

Cover and bake 30 minutes.  Remove the cover and broil an additional 7-8 minutes or until golden brown.  Serve.