Ingredients:

  • 1 lb (450g) yellow summer squash, sliced into 1/2-inch rounds
  • 1 lb (450g) zucchini, sliced into 1/2-inch rounds
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (6g) granulated garlic
  • ¾ tsp (4g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • ¼ cup (20g) grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure even heat distribution.
  2. Wash and dry the squash and zucchini thoroughly to ensure excess water does not lead to steaming.
  3. In a large mixing bowl, toss the sliced squash and zucchini with olive oil, garlic powder, salt, and pepper until every piece is thinly coated.
  4. Toss in the grated Parmesan cheese so it adheres to the oil-coated vegetables.
  5. Spread the vegetables in a single layer on the sheet pan, leaving at least a half-inch of space between each piece to optimize airflow.
  6. Roast for 12–15 minutes, flipping once halfway through, until the edges are deeply browned and the squash smells nutty and toasted.