Summer Squash with Pesto

I was looking for another way to use the abundance of summer squash we got one week in our share from New Roots and this is what emerged.

In a shallow casserole dish, spread a single layer sliced summer squash of any variety. (My slices were about 3/8", 5 mm, thick. No need to oil the casserole for this recipe.) Spread several tablespoons of arugula-sorrel pesto (see recipe above) on the layer. Repeat. Top with a thin layer of bread crumbs, then a sprinkling of grated Parmesan or Romano cheese.

Bake at 350° F for about 20 minutes, until the cheese is slightly browned.

Variation: Sliced broccoli stalks can substitute for the squash. I made this with only broccoli and pesto, no bread crumbs or cheese, and it was very tasty.