2 squash (18 to 20 inches long)
1 T. olive oil
1/2 t. salt (coarse is better)
1/4 c. Panko bread crumbs
1/4 c. finely shredded Parmesan or refrigerator boxed
Preheat oven 420 and line cookie sheet with parchment paper
Trim ends off zucchini. Thinly slice each zucchini into 1/8 to 14 inch rounds
Scatter zucchini rounds evenly over half sheet pan. They can overlap slightly. Drizzle the zucchini with olive oil and sprinkle with salt
Sprinkle the panco bread crumbs and parmesan cheese evenly over the squash.
Bake for 15 minutes until the zucchini rounds are tender and the topping is golden. If you want a browner top, broil for just a jiffy. Serve immediately,
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