Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Wash and dry your squash. Stem, then slice them into 1-inch thick rounds. Remove the seeds with a spoon. Transfer the slices to your baking sheet and drizzle them with olive oil. Spread it all over the pieces with your hands. Then season with salt and pepper to taste. Roast for 20 minutes.

House the tapioca starch and eggs in two separate shallow dishes. In a third dish, house the panko, parmesan, sesame seeds, and everything bagel seasonings and mix to combine. Dredge each squash slice in your starch first, then the egg (allowing excess to drip off) and lastly in your panko mixture. Place back on your baking sheet, spray with olive oil and bake until crunchy and golden - about 15 minutes.