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.