Ingredients:

  • 2 medium (400g) zucchini, sliced into 1/4 inch rounds
  • 2 medium (400g) yellow summer squash, sliced into 1/4 inch rounds
  • 1 small (115g) yellow onion, thinly sliced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) dried Italian seasoning
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the zucchini and yellow summer squash into consistent 1/4 inch rounds to ensure uniform cooking.
  3. In an extra-large mixing bowl, toss the zucchini, squash, and sliced onions with olive oil, garlic powder, Italian seasoning, salt, and pepper until thinly and evenly coated.
  4. Arrange the vegetables in a single layer on the prepared baking sheet, ensuring they do not overlap to allow for proper air circulation.
  5. Roast for 15 minutes, or until the edges are mahogany-colored and the centers are tender.
  6. If using Parmesan, sprinkle the cheese over the vegetables during the last 3 minutes of roasting.
  7. Remove from oven and finish with a drizzle of fresh lemon juice if desired.