Ingredients:

  • 2 medium zucchini, sliced into ½ inch rounds (approx. 1 lb / 450g)
  • 2 medium yellow squash, sliced into ½ inch rounds (approx. 1 lb / 450g)
  • ½ medium yellow onion, thinly sliced (approx. 3 oz / 85g)
  • 3 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 tsp dried Italian seasoning
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (218°C). Line your baking sheet with parchment paper.
  2. Slice the zucchini and yellow squash into uniform ½ inch rounds.
  3. In a large mixing bowl, combine the sliced zucchini, squash, and onions.
  4. Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and Italian seasoning. Toss thoroughly until every slice is coated.
  5. Gently fold in the Parmesan cheese, ensuring it adheres to the oil-coated surfaces of the vegetables.
  6. Spread the vegetables in a single layer on the prepared baking sheet, leaving space between slices for air circulation.
  7. Roast for 18–22 minutes until the edges are deep golden brown and the cheese has formed a crisp crust.
  8. Remove from the oven immediately to prevent carry-over cooking.