Ingredients:

  • 1 lb yellow summer squash, sliced into 1/2 inch rounds
  • 1 lb zucchini, sliced into 1/2 inch rounds
  • 1 small yellow onion, thinly sliced
  • 3 tbsp extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Lay the sliced squash and zucchini on a paper towel and pat the tops firmly to remove excess surface moisture.
  3. In a large bowl, combine the squash, zucchini, and sliced onions.
  4. Drizzle with olive oil and add the minced garlic, oregano, salt, and pepper. Toss gently until every slice is evenly coated.
  5. Spread the vegetables in a single layer on the baking sheet, ensuring they do not overlap.
  6. Sprinkle the Parmesan cheese evenly over the top.
  7. Bake for 12–15 minutes until the cheese is golden-brown and the edges of the squash are slightly charred.