Ingredients:

  • 2 medium zucchinis, sliced into 1/2 inch rounds (approx. 1 lb / 450g)
  • 1 medium yellow summer squash, sliced into 1/2 inch rounds (approx. 0.5 lb / 225g)
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup grated parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. Slice the zucchini and yellow squash into uniform 1/2-inch rounds.
  3. In a large mixing bowl, toss the sliced vegetables with olive oil, garlic powder, salt, and pepper until evenly coated.
  4. Sprinkle in the grated parmesan cheese and toss gently until the cheese forms a light crust on each slice.
  5. Spread the zucchini and squash in a single layer on the prepared baking sheet, ensuring no two slices are touching.
  6. Roast for 12-15 minutes until the edges are deep golden brown and the cheese is toasted.