4-6largeyellow squashsliced 1/4 inch thick [approximately 4 lb]
2Tbspolive oil
2 1/2tspMediterranean Herb seasoning (i.e. Mccormick) OR dried Italian seasoningdivided use
1tspgarlic salt
1tspblack pepper
1cupprepared marinara sauce
2cupshredded mozzarella cheese
4Tbspgrated Parmesan cheesedivided
1/2cuppanko bread crumbs
3Tbspmelted butter
1Tbspchopped fresh basil
Instructions
Preheat the oven to 450°F. Spritz 2 baking sheets with cooking spray.
In a medium size bowl drizzle the sliced squash with 2 Tbsp olive oil and season with 2 tsp Mediterranean Herb seasoning, salt and black pepper. (Adjust using more or less seasoning, to your taste.)
Stir until the pieces are evenly coated. Arrange the slices in a single layer on the sheet pans.
Roast for 17-20 minutes, until fork tender then set aside to cool. Lower the oven temperature to 350°F.
Spritz a 2 quart shallow baking dish with cooking spray.
Assemble: Arrange the roasted squash in a single layer on the bottom of the dish. Drizzle with 1/3 of marinara sauce, 1/3 of the shredded mozzarella cheese, and a sprinkle of grated Parmesan cheese.
Repeat layers until all of the ingredients are used ending with shredded mozzarella cheese.
Topping: Toss 1/2 cup panko breadcrumbs with 1/2 tsp of Mediterranean or Italian seasoning, 2 Tbsp grated Parmesan cheese, 1 Tbsp chopped fresh basil and 3 Tbsp melted butter in a small bowl. Sprinkle on top of squash.
Bake for 20-23 minutes until the edge is bubbly and the crumb topping is golden.