Parmesan Crusted Summer Squash

Ingredients

2 yellow squash (summer squash) , cut into 1/4 inch pieces (I actually use my mandolin and make super thin slices)
1 tablespoon light virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup Parmesan cheese , finely grated
3 tablespoons bread crumbs

Steps

Preheat oven to 350 degrees. Lightly coat a baking sheet with cooking spray.
Toss yellow squash with light extra virgin olive oil in a medium mixing bowl.
In a small mixing bowl, combine fine sea salt, ground black pepper, garlic powder, onion powder, Parmesan cheese and bread crumbs.
Arrange yellow squash in a single layer or layer if using a mandolin on prepared baking sheet. Spoon bread crumb mixture evenly over each squash round or the layers of thin layers pressing down lightly on each one.
Bake for 15 minutes, or until squash is soft, but not mushy.
Serve immediately. Use a large flat spatula to pick up a serving size and put on plate with your entrée.

Notes