Preheat the oven to 450°F. Spritz 2 baking sheets with cooking spray.
In a mixing bowl, drizzle the sliced squash with 2 tablespoon olive oil and season with 2 teaspoon Mediterranean Herb seasoning, salt and black pepper to your taste. Use more or less seasoning if desired adjusting to your taste.
Stir until the pieces are evenly coated. Arrange the slices in a single layer on the pans.
Roast for 17-20 minutes, until fork tender then set aside to cool. Lower the oven temperature to 350°F.
Spritz a 3 quart shallow baking dish with cooking spray.
To assemble, arrange the roasted squash in a single layer on the bottom of the dish. Drizzle with ⅓ of marinara sauce, ⅓ of the shredded mozzarella cheese, and a sprinkle of grated Parmesan cheese. [Use a thick marinara sauce for the best results]
Repeat until all of the ingredients are used ending with shredded mozzarella cheese.
To make the crumb topping: Toss ½ cup panko breadcrumbs with ½ teaspoon of Mediterranean or Italian seasoning, 2 tablespoon grated Parmesan cheese, 1 tablespoon chopped fresh basil and 3 tablespoon melted butter. Sprinkle on top.
Bake for 20-23 minutes until the edge is bubbly and the crumb topping is golden.
Rest for 10 minutes then serve.