Ingredients

　　4 yellow summer squash, cut in circles

　　1/4 cup extra-virgin olive oil

　　Sea salt and freshly ground black pepper

　　Leaves from 3 fresh thyme sprigs

　　1/2 cup grated Parmigiano-Reggiano cheese

　　1 cup panko (Japanese bread crumbs)

　　1/2 cup (1 stick) unsalted butter, melted, for top

　　Preheat the oven to 350°F. Toss the squash in a bowl with the oil, salt, pepper, thyme, cheese, and bread crumbs. Put the mixture in a casserole dish and drizzle with the melted butter. Bake for 40 minutes, until golden brown and bubbly.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter