Summer Squash Parmesan

So, what to do what all of that summer squash that is exploding out of the garden....I tried this and both Bryce and I thought is was really tasty (he doesnt like eggplant so this is a good substitute).

Summer Squash Parmesan

3 medium yellow squash or zucchini, sliced about 1/4 inch thick

Olive oil

Garlic

Salt and pepper

Fresh basil

Red pepper flakes

Mozerella cheese, shredded

Parmesan cheese, shredded

Bottles or homemade marinara sauce

Place the squash in a large ziplock back and drizzle with olive oil, add garlic, salt and pepper to taste. Then lay on a baking sheet (dont stack on top of each other). Broil until each side is brown. In a 8x8 baking dish, cover bottom with sauce, place a layer of squash, add sauce again then sprinkle with both cheeses, basil and red pepper flakes. Continue to layer until 3 layers of squash. Finish with sauce and cheese. Bake at 350 for about 30 minutes. Eat warm or at room temperature.