Servings: Makes 6 servings

4 cups thinly sliced yellow summer squash (3 medium) 4 cups thinly sliced yellow summer squash (3 medium)
3 tablespoons olive oil (maybe put a little butter on it) 3 tablespoons olive oil (maybe put a little butter on it)
1/2 teaspoon salt ½ teaspoon salt
1/2 teaspoon pepper ½ teaspoon pepper
1/8 teaspoon cayenne pepper ⅛ teaspoon cayenne pepper
3/4 cup panko bread crumbs ¾ cup panko bread crumbs
3/4 cup grated Parmesan cheese ¾ cup grated Parmesan cheese

Preheat oven to 450° and line baking sheet with parchment paper
Place squash in a large bowl. Add oil and seasonings; toss to coat.
In a shallow bowl, mix bread crumbs and cheese.
Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets.
Bake 20 to 25 minutes or until golden brown, rotating pans halfway through baking.