Ingredients:

  • 2 medium Zucchini (approx. 400g), sliced into 1/2-inch half-moons
  • 2 medium Yellow Summer Squash (approx. 400g), sliced into 1/2-inch half-moons
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/3 cup Grated Parmesan Cheese

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to prevent sticking.
  2. Slice off the ends of the zucchini and squash. Cut them in half lengthwise, then slice into uniform 1/2-inch thick half-moons.
  3. In a large mixing bowl, whisk together the olive oil, garlic powder, Italian seasoning, salt, and pepper.
  4. Add the vegetables to the bowl and toss vigorously until the oil and spices emulsify and coat every surface.
  5. Add the grated parmesan cheese and toss again, ensuring the cheese adheres to the moisture on the vegetables to form a crust.
  6. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
  7. Roast for 20 minutes, or until the edges are deeply charred and the parmesan forms a golden, shattering crust. If desired for a Mediterranean vibe, stir in 1 tablespoon of lemon zest after roasting.