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| I used basil instead of parsley - still good |
- 2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices
- 1 tsp salt
- ½ tsp pepper
- ⅓ cup Panko breadcrumbs, gluten-free
- 2 Tbsp fresh parsley finely chopped
- Preheat oven to 350 degrees.
- Cut yellow squash and zucchini into thin, ¼-inch slices. Place slices in dish, overlapping in rows. You should be able to form 4 rows.** Or just put everything in willy-nilly.
- Sprinkle breadcrumbs and spices over the zucchini and squash.
- Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
- Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
- Top with fresh parsley and enjoy!