Ingredients:

  • 1 lb yellow summer squash, sliced into ½ inch rounds
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • ½ cup grated Parmesan cheese
  • 1 tbsp dried oregano
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the sliced yellow squash and halved cherry tomatoes with olive oil, minced garlic, salt, and black pepper until evenly coated.
  2. Line a large rimmed baking sheet with parchment paper. Spread the squash and tomatoes in a single layer, ensuring there is a sliver of space between each piece to prevent steaming.
  3. Evenly sprinkle the grated Parmesan and dried oregano over the top of the vegetables. Bake on the center rack for 20–25 minutes until the squash is tender and the cheese is deep gold.
  4. Turn the broiler on high for the final 2–3 minutes, watching closely until the cheese bubbles and develops mahogany-colored spots. Remove from the oven and immediately sprinkle with lemon zest.