Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Slice the squash and zucchini into quarter to half inch rounds. Or slice on a diagonal for large pieces, keeping them under a ½ inch thick.
In a large bowl, combine olive oil, herbs, spices, salt, and pepper. Add sliced squash and zucchini. Gently toss to coat. Spread the squash and zucchini out on the baking sheet and spread into a single layer.
In a small bowl mix the bread crumbs and parmesan cheese. Sprinkle over the tops of the squash and zucchini.
Bake for 10 to 12 minutes or until cooked through but still crunchy. If the vegetables are done but the tops haven't browned broil for 2 to 3 minutes to crisp up.
Notes
This recipe can be made with all yellow squash or all zucchini, try adding sliced onion rounds as an alternative.
We recommend freshly grated parmesan cheese over shelf stable parmesan cheese powder.
Asiago is the best vegetarian substitute for parmesan cheese for this specific recipe.