Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g)
  • 2 medium yellow squash (approx. 1 lb / 450g)
  • 1/2 tsp (3g) kosher salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (9g) minced garlic
  • 1/2 tsp (2g) dried oregano
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp (4g) fresh parsley, finely chopped

Instructions:

  1. Slice the zucchini and yellow squash into 1/4 inch thick rounds. Toss them in a bowl with the kosher salt and let them sit for 10 minutes to extract moisture.
  2. Using paper towels, firmly pat every slice dry to remove the surface beads of water.
  3. In the same large bowl, combine the dried squash slices with olive oil, minced garlic, oregano, and black pepper. Toss gently until evenly coated.
  4. Spread the vegetables in a single layer on a parchment-lined baking sheet, ensuring they are not crowded.
  5. Sprinkle the Parmesan cheese evenly across the top of the vegetables.
  6. Bake at 400°F (200°C) for 15-20 minutes, or until the edges are mahogany-colored and the cheese has formed a crust.
  7. Garnish with fresh chopped parsley before serving.