Parmesan Baked Squash and Zucchini
2 zucchinis, quartered lengthwise
2 yellow squash, quartered lengthwise
⅓ cup parmesan, grated
½ tsp. dried thyme
½ tsp. dried oregano
¼ tsp. garlic powder
½ tsp. kosher salt (or sea salt)
¼ tsp. ground black pepper
1 tbsp. olive oil
Preheat the oven to 350 degrees.
Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with ½ the olive oil to coat and then set aside.
In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper.
Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly.
Add the parmesan-spice mixture and toss to coat.
Place the zucchini and squash spears onto the prepared cooling rack on the baking sheet.
Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini.
Place into the oven and bake until tender, about 15-18 minutes.