Ingredients:

  • 2 medium zucchini, sliced into 1/4 inch rounds (approx. 1 lb / 450g)
  • 2 medium yellow summer squash, sliced into 1/4 inch rounds (approx. 1 lb / 450g)
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the zucchini and squash slices thoroughly with a paper towel to remove surface moisture.
  3. In a large mixing bowl, whisk together the olive oil, garlic powder, oregano, salt, and pepper.
  4. Toss the dried vegetable slices into the bowl and stir until every piece is thinly coated in oil.
  5. Sprinkle the grated Parmesan cheese over the vegetables and toss once more to adhere.
  6. Spread the vegetables in a single layer on the baking sheet, ensuring slices are not overlapping or touching.
  7. Roast for 12–15 minutes, flipping halfway through, until edges are mahogany-colored and centers are tender but firm.