Roasted Parmesan Zucchini and Yellow Squash

I love summer squash and zucchini, as I have for many years. It is delicious, easy and perfect. It makes for a great side dish with almost any meal and takes such little time and effort to prepare and cook. Not to mention, it always tastes wonderful. I like to make zucchini so many different ways, this is just one way we like to enjoy it.

Ingredients:

• 2 zucchini
  
• 2 yellow squash
• 2 tbsp olive oil
• 1/2 to 1 tsp kosher salt {I like them salty, so I use 1 tsp}
• 1/8 tsp pepper {I actually use 1/4 tsp pepper, but it might be a bit too much for some}
  
• 1/4 cup shredded parmesan

1. Preheat oven to 400 degrees.
2. Wash and cut ends off of each zucchini and squash. Cut each zucchini and squash lengthwise, into fourths. Then, slice each piece in half, crosswise. {You should have 8 large-chunk pieces from each squash}.
   
3. Spread pieces across a large baking sheet. Drizzle olive oil, salt and pepper over all pieces. Using your hands, toss generously to saturate and mix evenly. Arrange pieces evenly across pan.
4. Bake in preheated oven for 10 to 15 minutes, or until squash is tender to your liking. To serve, sprinkle shredded parmesan to top all pieces while warm.
   

Enjoy!