Ingredients:

  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 2 medium yellow squash, sliced into 1/4-inch rounds
  • 3 tbsp extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper.
  2. Slice the zucchini and yellow squash into consistent 1/4 inch rounds.
  3. Toss the slices in a large bowl with olive oil, minced garlic, Italian seasoning, salt, and pepper.
  4. Sprinkle in the Parmesan cheese. Toss gently until the cheese forms a light, pebbly crust on each slice.
  5. Arrange the vegetables in a single layer on the pan. Ensure the slices do not overlap.
  6. Bake for 12–15 minutes until the edges are golden brown.
  7. Check that the cheese is toasted and mahogany colored before removing from the oven.
  8. Let the pan sit for 2 minutes to let the cheese set slightly.