Ingredients:

  • 1.5 lbs yellow summer squash, sliced into 1/4-inch rounds
  • 3 tbsp extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp smoked paprika

Instructions:

  1. Preheat the oven to 400°F (200°C). Wash the squash and slice into uniform 1/4 inch rounds. Note: Keep them equal so they cook at the same rate.
  2. Toss the squash rounds in a large bowl with olive oil. Ensure every slice is glistening.
  3. Sprinkle in the garlic powder, salt, pepper, and paprika. Toss again to coat.
  4. Gently fold in the Parmesan cheese. Use a folding motion so the cheese adheres to the oil and doesn't clump in one spot.
  5. Line a rimmed baking sheet with parchment paper.
  6. Lay the squash in a single layer. Leave at least a half inch of space between each round. Note: If they touch, they will steam and stay soft.
  7. Bake for 12–15 minutes until edges are golden brown and the cheese forms a toasted crust.
  8. Broil on high for 60–90 seconds if you want extra crispiness. Watch it closely, as cheese burns fast.
  9. Remove from the oven and let the squash rest on the pan for 2 minutes. This lets the cheese set.