Preheat your oven to 450. Line your baking sheet with a cooling rack.
In a large Ziploc bag, combine the olive and squash.
In a separate bowl, combine the panko breadcrumbs, Parmesan cheese, and pepper.
Dip slices of squash in the cheese mixtures, coating both sides. Place the squash in a single layer on the rack on the backing sheet.
Lightly spray each slice with cooking spray. Bake for 15-20 minutes, depending on the size of your squash rounds [topping will be brown and crispier if you bake them on the top rack of your oven].
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/parmesan-yellow-squash-rounds/