Crispy Coated Zucchini and Yellow Summer Squash

OK, here is a recipe I am going to make after our annual trip to the Madison farmer's market.  They always have fantastic zucchini and yellow squash.  I have tarragon growing on the deck.  I am not going to wish the summer away but I can't wait to make this.

3/4 C. panko
1/4 C. grated Parmesan cheese
3 1/2 tbsp. olive oil divided
12oz. zucchini, sliced (about 2 1/2 cups)
12oz. yellow squash (about 2 1/2 cups)
3/4 C. thinly sliced halved sweet onion
2 tbsp. fresh tarragon
1 large garlic clove, minced
1/4 tsp. kosher salt
1/8 tsp. pepper

Heat oven to 450 degrees.  Generously spray large rimmed baking sheet with cooking spray.  Combine panko and Parmesan cheese in a small bowl; stir in 2 tbsp. of the oil until crumbs are moistened.  Sprinkle on third of the panko mixture over baking sheet.

Toss zucchini, yellow squash, onion, remaining 1 1/2 tbsp. oil, tarragon, garlic, salt and pepper in large bowl to coat.  Arrange in a single layer on a baking sheet, overlapping slightly if necessary; sprinkle with remaining panko mixture.

Bake 20 to 25 minutes or until panko mixture is golden brown and vegetables are lightly brown on the bottom.