Ingredients:

  • 2 lbs yellow summer squash, sliced into ½-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • ¼ cup grated Parmesan cheese
  • 1 tsp dried oregano

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash the squash and pat it completely dry with a paper towel, then slice into consistent ½-inch rounds.
  3. Place squash slices in a large mixing bowl and toss with olive oil, salt, and pepper until evenly coated.
  4. Transfer slices to the baking sheet in a single layer, ensuring they do not touch.
  5. Roast in the oven for 15–20 minutes.
  6. While roasting, whisk together melted butter, minced garlic, and dried oregano in a small bowl.
  7. Remove the pan from the oven, drizzle the garlic butter over the slices, and sprinkle with Parmesan cheese.
  8. Return to the oven for another 5–10 minutes until the cheese is bubbly and the squash is deep golden.