Ingredients:

  • 2 medium zucchini, sliced into 1/2-inch rounds (approx. 1 lb / 450g)
  • 2 medium yellow squash, sliced into 1/2-inch rounds (approx. 1 lb / 450g)
  • 1 small yellow onion, sliced into wedges (approx. 4 oz / 115g)
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  2. Slice the zucchini and yellow squash into uniform 1/2-inch rounds to ensure even cooking.
  3. In a large mixing bowl, toss the zucchini, squash, and onion wedges with olive oil, Italian seasoning, garlic powder, salt, and black pepper until evenly coated.
  4. Sprinkle the grated parmesan cheese over the vegetables and toss gently until the cheese clings to the slices.
  5. Spread the vegetables in a single layer on the prepared baking sheet, ensuring no pieces overlap to prevent steaming.
  6. Roast for 15–20 minutes until the edges are deep golden brown and the cheese has formed a crisp crust.
  7. Remove from the oven and let the vegetables rest on the pan for 2 minutes to allow the parmesan to set before serving.