Ingredients:

  • 2 medium yellow squash, sliced into 1/4-inch rounds
  • 1 medium zucchini, sliced into 1/4-inch rounds
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the yellow squash and zucchini rounds with olive oil, garlic powder, salt, and pepper until every slice is evenly coated.
  3. Arrange the seasoned squash rounds in a single layer on the prepared baking sheet, ensuring they do not overlap.
  4. Bake for 15–20 minutes until the squash looks slightly translucent and the edges begin to soften.
  5. Remove the pan from the oven and top each squash round or small cluster with a pinch of mozzarella and a sprinkle of Parmesan cheese.
  6. Return to the oven for 5–10 minutes, or switch to the broiler for 2–3 minutes, until the cheese is bubbling and deep golden-brown.
  7. Garnish with chopped fresh parsley before serving.