2 pounds yellow squash, sliced (I used 3 small squashes.)
¼ cup olive oil
½ cup bread crumbs (I used ¼ panko and ¼ italian bread crumbs.)
½ cup parmesan cheese
3 small tomatoes, sliced (optional)
½ teaspoon salt
½ teaspoon pepper
¼ cup chopped fresh basil (optional)
Preheat oven to 350 degrees F.
Lightly grease an 8x8 inch baking dish.
Remove stem ends of squash and slice in ¼ inch thick rounds. Toss with olive oil.
Slice tomatoes and set aside.
In a small bowl, combine bread crumbs, parmesan cheese, salt, and pepper.
Arrange half the squash rounds in bottom of baking dish. Layer tomato slices over squash. Sprinkle with half the bread crumb mixture.
Arrange remaining squash rounds on top and sprinkle with remaining bread crumb mixture.
Cover baking dish with foil. Bake for 30 minutes.
Remove foil and bake an additional 5 to 10 minutes, until top bread crumb layer is lightly browned.
Top with chopped fresh basil and serve.