Ingredients:

  • 2 lbs summer squash
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced finely
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Wash and dry the squash thoroughly. Cut the squash into uniform 3/4 inch thick halves or rounds.
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, thyme, oregano, and smoked paprika.
  3. Toss the squash pieces in the herb mixture until well-coated, then fold in the salt and pepper.
  4. Spread the seasoned squash in a single layer on a prepared baking sheet, ensuring no pieces overlap.
  5. Roast at 425°F (218°C) for 15–20 minutes, flipping the pieces halfway through, until edges are mahogany-colored.
  6. Immediately sprinkle with grated Parmesan and drizzle with fresh lemon juice while the squash is hot.
  7. Garnish with chopped fresh parsley before serving.