1 cup coarse fresh breadcrumbs (use GF breadcrumbs when needed)
1/3 cup grated Parmesan
4 tablespoons olive oil
Freshly ground pepper
1 sliced large tomato
2 thinly sliced large summer squash
Toss 1 cup coarse fresh breadcrumbs with 1/3 cup grated Parmesan and 2 tablespoons olive oil; season with kosher salt and freshly ground pepper.
Heat 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat. Add 1 sliced large tomato; cook, tossing occasionally, until juices are bubbling, about 4 minutes; season with salt and pepper.
Top with 2 thinly sliced large summer squash and breadcrumb mixture.
Bake at 350°F until squash is tender and breadcrumbs are golden brown, 20-25 minutes.