Ingredients:

  • 1 lb yellow summer squash, sliced into ½-inch rounds
  • 1 lb zucchini, sliced into ½-inch rounds
  • ½ medium yellow onion, thinly sliced
  • 2 tbsp extra-virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup grated Parmesan cheese
  • 1 tsp garlic powder

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the sliced squash and zucchini dry with a paper towel to ensure crispiness.
  3. In a large mixing bowl, combine the sliced squash, zucchini, and onions.
  4. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder; toss gently until evenly coated.
  5. Spread the vegetables in a single layer on the baking sheet, ensuring they do not overlap.
  6. Sprinkle the grated Parmesan cheese evenly over the top of the vegetables.
  7. Roast for 12–15 minutes.
  8. Optional: Turn on the broiler for the final 2 minutes until the cheese is golden-brown and edges are mahogany-colored.