In a large nonstick frying pan, heat oil and sauté squash for five minutes. Add salt, lemon juice, garlic, parsley, and sauté an additional five minutes, tossing to brown evenly. Transfer to a dish.

Place tomatoes, oregano and black pepper into the pan, along with another bit of oil. Sauté for five minutes or until tomatoes begin to wilt a bit. Transfer to the dish with the squash and wipe out the pan.

Heat remaining two tablespoons oil and add in crumbs and onion soup mix. Stir while browning, allowing crumbs to toast.

Set aside crumbs and pour over squash immediately before serving. Sprinkle with chopped parsley.