FAST ROASTED PARM ZUCCHINI AND SUMMER SQUASH
INGREDIENTS2 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
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.