Preheat the oven to 350F.

Cut the yellow squash and a zucchini into slices, then layer them alternately in a small baking dish. Drizzle them with olive oil and grind some salt and pepper over the top.

Make the gratin topping by mixing the grated Parmesan and pork rind crumbs together.

Sprinkle the topping over the vegetables.

Cover with foil and roast for 30 minutes. Turn the heat to a high broil, and broil for an extra five minutes or until the topping starts to turn golden brown.

Serve, sprinkled with a little chopped fresh parsley.