Zucchini and Squash Casserole

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2 lbs. summer squash zucchini and yellow squash, cut into ¼-inch slices

2 ½ Tbsp. olive oil

1 ¼ tsp. salt divided

½ tsp. pepper

⅓ cup Parmesan cheese* grated

⅓ cup Panko breadcrumbs gluten-free

¼ tsp. garlic powder

2 Tbsp. fresh parsley finely chopped

Directions at evolvingtable.com

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