Ingredients:

  • 1 lb zucchini, sliced into 1/2 inch rounds
  • 1 lb yellow summer squash, sliced into 1/2 inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/3 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. In a large mixing bowl, combine the sliced zucchini and yellow squash. Drizzle with olive oil and sprinkle in the garlic powder, Italian seasoning, salt, and pepper. Toss gently until every slice is uniformly glistening.
  3. Line a baking sheet with parchment paper. Arrange the vegetables in a single layer, ensuring they do not overlap to allow moisture to evaporate.
  4. Bake in the center rack for 12–15 minutes until the vegetables are tender and starting to shrink slightly.
  5. Remove the tray and sprinkle the grated Parmesan evenly over the tops of the vegetables.
  6. Return to the oven for another 5 minutes, or switch to the broiler for 2–3 minutes until the cheese is bubbling and golden-brown.