Ingredients:

  • 1.5 lbs yellow summer squash, sliced into 1/4-inch rounds or halves
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the squash into even rounds and pat the slices thoroughly dry with paper towels to ensure a crispy crust.
  2. In a large bowl, whisk together the grated Parmesan, panko breadcrumbs, garlic powder, oregano, salt, and black pepper.
  3. Drizzle olive oil over the squash slices and toss gently to coat. Add the Parmesan mixture and toss again until every piece is evenly dredged.
  4. Line a baking sheet with parchment paper and arrange the squash in a single layer, ensuring the pieces are not touching.
  5. Roast for 18–22 minutes until the edges are deep golden brown and the cheese is bubbly and toasted.