Yields1 Serving

 4 yellow squash or zucchinis, quartered lengthwise
  cup grated Parmesan cheese
 ½ tsp dried thyme
 ½ tsp dried oregano
 ¼ tsp garlic powder
 salt and pepper, to taste
 1 tbsp olive oil

1

Preheat oven to 350 degrees.

Line a rimmed baking sheet with parchment paper or aluminum foil and set an oven-safe cooling rack on the baking sheet.

2

In a small bowl, mix together Parmesan cheese, thyme, oregano, garlic powder, and salt and pepper.

3

Cut your summer squash into quarters lengthwise and place in a medium to large bowl. Drizzle with olive oil and toss to coat.

4

Add the prepared cheese and herb mixture to the summer squash, toss to coat evenly.

5

Place the summer squash on the cooling rack on the baking sheet and bake for 15-20 minutes until tender and the cheese begins to brown.

6

Remove from the oven and season with salt and pepper to taste.

Serve and enjoy!

Ingredients

 4 yellow squash or zucchinis, quartered lengthwise
  cup grated Parmesan cheese
 ½ tsp dried thyme
 ½ tsp dried oregano
 ¼ tsp garlic powder
 salt and pepper, to taste
 1 tbsp olive oil

Directions

1

Preheat oven to 350 degrees.

Line a rimmed baking sheet with parchment paper or aluminum foil and set an oven-safe cooling rack on the baking sheet.

2

In a small bowl, mix together Parmesan cheese, thyme, oregano, garlic powder, and salt and pepper.

3

Cut your summer squash into quarters lengthwise and place in a medium to large bowl. Drizzle with olive oil and toss to coat.

4

Add the prepared cheese and herb mixture to the summer squash, toss to coat evenly.

5

Place the summer squash on the cooling rack on the baking sheet and bake for 15-20 minutes until tender and the cheese begins to brown.

6

Remove from the oven and season with salt and pepper to taste.

Serve and enjoy!

Baked Summer Squash Spears