1-Preheat oven to 350 degrees Fahrenheit to get everything ready for baking.

2-Slice summer squash (zucchini and yellow squash) into thin, ¼-inch pieces for even cooking.

3-Sprinkle ½ teaspoon salt over the sliced squash and let it sit for 10 minutes, then dab dry with a paper towel to remove moisture this helps keep the casserole from getting watery.

4-Spray a 9-inch square baking dish with non-stick cooking spray to prevent sticking.

5-Layer alternating rows of zucchini and squash slices in the dish for a visually appealing presentation.

6-Drizzle olive oil over the layered squash, then season with the remaining salt and pepper to enhance flavors.

7-In a small bowl, mix Parmesan cheese, breadcrumbs, and garlic powder; sprinkle evenly over the squash for a crispy topping.

8-Cover the dish with aluminum foil and bake for 30 minutes to cook through.

9-Remove the foil, broil on high for 5 to 7 minutes until the topping turns golden brown for added crunch.

10-Garnish with fresh parsley before serving to add a fresh, herbal finish.