Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

Using a vegetable peeler, cut thin ribbons of zucchini and yellow squash.

Spread the pesto on the focaccia bread, top the pesto with two tablespoons of the sun-dried tomatoes.

Layer the zucchini and yellow squash ribbon on the pesto, overlapping each ribbon and alternating colors.

Top with the remaining chopped sun-dried tomatoes.

Sprinkle the top with cheddar cheese and Parmesan cheese.

Bake for 10 minutes.

Before serving, drizzle olive oil and season with salt and pepper to taste.