Ingredients:

  • 1 lb zucchini, sliced into ¼ inch rounds
  • 1 lb yellow squash, sliced into ¼ inch rounds
  • ½ cup grated Parmesan cheese
  • ¼ cup Panko breadcrumbs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat the oven to 425°F (220°C). In a large mixing bowl, toss the sliced zucchini and yellow squash with olive oil until evenly glistening.
  2. In a small separate bowl, whisk together the Parmesan cheese, panko, garlic powder, Italian seasoning, salt, and pepper.
  3. Sprinkle the Parmesan mixture over the oiled vegetables and toss gently to ensure every slice is coated.
  4. Transfer the slices to a parchment-lined baking sheet, arranging them in a single layer without overlapping.
  5. Bake for 12 to 15 minutes until the cheese is deep mahogany gold and the edges of the squash are crisp. Optionally, broil on high for the final 60 seconds for extra crunch.