Ingredients:

  • 2 lbs yellow summer squash, sliced into ¼ inch rounds
  • 1 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ¼ cup almond flour
  • ¼ cup grated Parmesan cheese
  • 1 tsp dried oregano
  • ½ tsp paprika

Instructions:

  1. Cut the summer squash into consistent ¼ inch rounds to ensure even cooking.
  2. In a large bowl, toss the squash slices with olive oil, salt, pepper, and garlic powder until lightly coated.
  3. Line a large rimmed baking sheet with parchment paper and arrange the squash in a single layer without overlapping.
  4. In a small bowl, stir together the almond flour, Parmesan cheese, oregano, and paprika.
  5. Sprinkle the crumb mixture evenly over the arranged squash and gently press the crumbs into the slices to help them adhere.
  6. Bake at 400°F (200°C) for 30–35 minutes until the edges of the squash are caramelized and the topping is deep golden brown.
  7. Allow the pan to rest for 5 minutes before serving to let the juices settle and the crust firm up.