Roasted Summer Squash with Parmesan

Instructions:

1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
2. Slice both the yellow squash and zucchini into ½-inch thick half-moons.
3. Place sliced vegetables in a large bowl and toss with olive oil, granulated garlic, salt, and pepper until every slice is evenly coated.
4. Spread the squash in a single layer on the prepared baking sheet, ensuring no pieces overlap. Roast for 12–15 minutes, or until the squash is tender-crisp and starting to show hints of gold.
5. Remove the pan from the oven. Sprinkle the grated Parmesan and Italian seasoning evenly across the top of the roasted squash.
6. Switch the oven to the Broil setting. Return the pan to the top rack for 2–4 minutes, watching closely, until the cheese is bubbly and mahogany-colored.
7. Remove from the oven immediately and garnish with fresh chopped parsley.