Do you have zucchini and yellow squash growing out your ears? This crispy parmesan crusted zucchini and yellow squash recipe is possibly the easiest summer side dish of all time, and a great way to use up garden veggies! I have a hard time not eating the entire batch single-handedly.
Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil for easy cleanup. (You can skip the foil if you want)
Slice the zucchini and yellow squash into 1/8 inch rounds. You can half the rounds if you are a small-bite person, totally up to you.
Add the sliced squash to a large bowl, and add olive oil, salt, and pepper. Stir to coat.
Spread the oiled zucchini on the prepared pan. Do your best to make sure the squash are in a single layer.
Sprinkle the pan evenly with shredded cheese.
Roast at 400 for 9-10 minutes until tender.
Turn on your broiler and move the pan up to the very top rack. Broil on high for 2-3 minutes. Don't walk away!
Check it until it is as brown and crispy as you like it.
Do your best to spread the veggies in a single layer on the pan, so they get nice and crisp! Reheat these in an air fryer or oven (wish I had an air fryer!), on a pan on the stove, or in the microwave (won't get crispy).