Ingredients:

  • 2 medium (1 lb / 450g) Zucchini, sliced into 1/2-inch rounds
  • 2 medium (1 lb / 450g) Yellow Squash, sliced into 1/2-inch rounds
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tsp (5g) Garlic powder
  • 1 tsp (5g) Dried Italian seasoning
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Ground black pepper
  • ¼ cup (30g) Grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the sliced zucchini and yellow squash with olive oil, garlic powder, Italian seasoning, salt, and pepper until the vegetables are uniformly coated.
  3. Line a large rimmed baking sheet with parchment paper and spread the vegetables in a single layer, ensuring no vegetable touches another to prevent steaming.
  4. Roast for 15–18 minutes until the edges are deep golden brown and the centers are tender.
  5. Remove the pan from the oven, sprinkle grated parmesan evenly over the top, and return to the oven for an additional 2–3 minutes until the cheese is bubbling and toasted to a mahogany hue.