PARMESAN BAKED SQUASH AND ZUCCHINI SPEARS

Ingredients:

• 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

Instructions:

1. Preheat the oven to 350 degrees.
2. 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.
3. In a small bowl, combine the Parmesan, thyme, oregano, garlic powder, kosher salt, and pepper.
4. Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly.
5. Add the Parmesan-spice mixture and toss to coat.
6. Place the zucchini and squash spears onto the prepared cooling rack on the baking sheet.
7. Sprinkle any remaining Parmesan-spice mixture from the bowl over the squash and zucchini.
8. Place into the oven and bake until tender, about 15-18 minutes.

Recipe from:  A Sweet Pea Chef