Ingredients:

  • 1 lb zucchini, sliced into 1/2-inch rounds
  • 1 lb yellow summer squash, sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1/2 cup parmesan cheese, freshly grated
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the zucchini and yellow squash into uniform rounds, approximately 1/2 inch thick. Note: Even thickness prevents some pieces from burning while others stay raw.
  3. In a large mixing bowl, combine the sliced squash and zucchini.
  4. Drizzle with olive oil and sprinkle in the garlic powder, oregano, salt, and pepper. Toss thoroughly to coat.
  5. Fold in the grated parmesan cheese, coating the vegetables gently without breaking the slices.
  6. Spread the vegetables in a single layer on the prepared baking sheet. Note: Ensure they do not overlap to avoid steaming.
  7. Bake for 12–15 minutes until the edges are mahogany colored and the parmesan has formed a golden, crisp crust.
  8. Remove from the oven and let them set for 2 minutes before serving.