Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into ½ inch rounds
  • 2 medium yellow squash (approx. 1 lb / 450g), sliced into ½ inch rounds
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup grated Parmesan cheese
  • ½ tsp garlic powder
  • ¼ tsp dried oregano

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the zucchini and squash slices with olive oil, salt, and pepper until every piece is evenly coated.
  3. Spread the vegetables onto the baking sheet in a single, non-overlapping layer with space between each piece to prevent steaming.
  4. Roast for 10–12 minutes until the vegetables soften slightly but maintain their structure.
  5. Remove the pan from the oven and sprinkle the grated Parmesan cheese, garlic powder, and oregano evenly across the top of the vegetables.
  6. Switch the oven to Broil (High) and return the pan to the top rack for 2–3 minutes, watching closely until the cheese is bubbling and mahogany-colored.