Ingredients:

  • 1½ lb yellow summer squash
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 cloves garlic
  • 1 medium lemon
  • 2 tbsp fresh Italian parsley

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a large mixing bowl, toss 1½ lb sliced yellow summer squash with 3 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated.
  3. Spread the squash in a single layer on a large rimmed baking sheet, ensuring pieces are not crowding each other to prevent steaming.
  4. Roast on the center rack for 15–20 minutes, flipping the slices halfway through with a spatula, until edges are deep golden-brown and centers are tender when pierced with a fork.
  5. Remove the pan from the oven and immediately sprinkle 4 cloves of minced garlic over the hot squash.
  6. Drizzle the juice of 1 medium lemon over the pan and sprinkle with the lemon zest.
  7. Garnish with 2 tbsp chopped fresh Italian parsley and toss gently right on the sheet pan to coat.