Ingredients:

  • 2 medium (1 lb / 450g) zucchini, sliced into ½-inch rounds
  • 2 medium (1 lb / 450g) yellow summer squash, sliced into ½-inch rounds
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (2g) dried Italian seasoning
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 2 tbsp (8g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) chopped fresh parsley

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the zucchini and yellow squash into uniform ½-inch rounds to ensure even cooking.
  3. In a large mixing bowl, toss the sliced vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper until thinly and evenly coated.
  4. Spread the vegetables in a single layer on the prepared baking sheet, ensuring pieces do not overlap to allow moisture to evaporate.
  5. Roast for 15–20 minutes, flipping the vegetables halfway through, until the edges are mahogany-colored and the centers are tender.
  6. Remove the pan from the oven and immediately sprinkle with grated Parmesan, fresh lemon juice, and chopped fresh parsley.