Ingredients:

  • 1 lb zucchini, sliced into 1/2-inch rounds
  • 1 lb yellow squash, sliced into 1/2-inch rounds
  • 4 oz red onion, sliced into wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried Italian seasoning
  • 1/4 cup finely grated Parmesan cheese

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
  2. Slice the zucchini and yellow squash into uniform 1/2-inch rounds.
  3. In a large mixing bowl, toss the zucchini, squash, and red onions with olive oil, salt, pepper, and dried Italian seasoning until evenly coated.
  4. Fold in the finely grated Parmesan cheese until it adheres to the vegetables.
  5. Arrange the vegetables in a single layer on the prepared baking sheet, ensuring at least a half-inch of space between each piece to allow for airflow.
  6. Roast in the center rack of the oven for 18–22 minutes, or until edges are deep mahogany brown and centers are tender.
  7. For additional crispiness, broil on high for the final 2 minutes.