Baked Summer Squash

2 zucchini, sliced
2 yellow summer squash, sliced
1 large carrot, peeled and grated (or jullienned), about 1 cup
2 cups grated Cheddar or Jack cheese
1/2 cup Panko bread crumbs
2 tsp olive oil
1/2 tsp Herbes de Provence (or Italian herbs)

Preheat oven to 375F. Spray a 13x9-inch casserole with oil. Interleaved half the zucchini and squash on the bottom of the casserole. Top with half the carrot and half the cheese. Salt and pepper to taste. Layer the remaining zucchini, squash and carrot on top. Mix together the Panko crumbs with the oil and herbs. Stir crumbs together with the remaining cheese. Top the casserole with the cheese mixture. Bake for about 30 minutes, until the top in browned and the casserole is bubbly.