• 1 ½ - 2 lbs zucchini/summer squash,
• sliced into ¼” rounds
• Salt and pepper to taste
• 4 TBLS olive oil, divided
• 1 cup breadcrumbs
• 1 ¼ cup Parmesan cheese, grated
• 2-3 cups of your favorite tomato sauce

Toss squash with salt, pepper, and 2 TBLS oil on sheet pan(s). Roast at 450 for 10 min, remove from oven, reduce temp to 400. Mix breadcrumbs, 2 TBLS olive oil, 1/3 cup Parmesan, ½ tsp salt, pepper to taste. Layer ingredients into 9” pie plate or casserole dish in this order; tomato sauce, Parmesan, squash, repeating for three layers and finishing with a little sauce and cheese topped with the breadcrumb mix.  Bake for 25 min. Cool for 10 min and serve.