PG tested

• 3 cups mixed half-moon slices zucchini and yellow summer squash
• 3 cups halved cherry tomatoes, any color you like
• 2/3 cup panko bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 garlic clove, minced
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Preheat oven to 400 degrees. Grease 9-inch square glass baking dish.

Mix squash and cherry tomatoes in dish. Spread in even layer.

In medium bowl, mix panko, parmesan, parsley, garlic, lemon zest, salt and pepper. Sprinkle evenly over vegetables. Drizzle with oil.

Bake, uncovered, about 25 minutes until vegetables are tender and bubbly and crust is browned.

Makes 4 side-dish servings.

-- Miriam Rubin