Instructions

1. Preheat oven to 375 degrees, and arrange oven rack on top shelf.
2. Layer zucchini and squash slices in an oiled 9x13-inch glass or ceramic baking dish. Pour 3 tablespoons water into dish.
3. Lightly season with kosher salt and freshly ground pepper. Sprinkle thyme over vegetables.
4. In a small sauté pan, heat oil over low heat. Add garlic and sauté until fragrant, about 2 minutes. Remove from heat and stir in panko or bread crumbs and Parmesan.
5. Sprinkle seasoned panko or bread crumbs over zucchini and squash. Bake 15-20 minutes, or until top is golden brown.