Fast Roasted Parm Zucchini and Summer Squash

Fast Roasted Parm Zucchini and Summer Squash

A delicious side or salad topper. The key to these is to get a nice crisp coating while baking. Serves 2 as a side.


2 zucchinis, sliced thin on the mandolin
1 yellow squash, sliced thin on the mandolin
¾ cup of parmesan cheese, grated (sub plant-based cheese)
1 small shallot, chopped fine
Olive oil 
JF Spicy Salt


Preheat oven to 350°. Line a baking sheet with parchment paper and set aside. 


In a large bowl combine zucchini and squash rounds with chopped  shallot; drizzle lightly with olive oil and toss to coat evenly. Spread rounds on to parchment lined baking sheet and even out to a thin layer trying to expose as much of the squash and zucchini as you can.


Sprinkle the parmesan cheese over the top of the vegetables. Season generously with JF Spicy Salt and fresh cracked black pepper. Bake until golden brown. Serve as a side with protein of your choice or use as a salad topper.