Ingredients:

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

Instructions:

  1. Preheat your oven to 425°F (220°C). Slice the squash and zucchini into 1/4 inch rounds, lay them on paper towels, and pat the tops firmly to remove surface moisture.
  2. In a large mixing bowl, combine the squash and zucchini rounds with olive oil, garlic powder, salt, and pepper. Toss gently until every slice is evenly coated.
  3. Sprinkle the grated Parmesan cheese over the seasoned squash and toss one final time to adhere the cheese to the oil.
  4. Line a baking sheet with parchment paper and arrange the slices in a single layer, ensuring they do not overlap. Roast for 12–15 minutes until the edges are golden brown and the cheese has formed a crispy crust.