Parmesan Roasted Vegetables

 This is a very easy and a tasty way to eat your squash.  Even my pickiest eater begged for more.  And my husband, who seems to have squashaphobia, ate a big plate full and loved it.

• Zucchini and Summer Squash (I used 3 small squash of each variety to fill the whole jelly roll pan)
• Garlic powder
• Pepper
• Parmesan cheese

Directions:

1. Preheat oven to 350 degrees F.
2. Chop your squash into large, chunky slices about 1/2 inch thick.
3. Spray a cookie sheet with a light coat of olive oil.
4. Line up your squash slices. Don’t worry about leaving any space between them.
5. Spray a light coat of olive oil over the top of the squash.
6. Sprinkle garlic salt, pepper and then parmesan cheese on the squash slices.
7. Bake for approximately 30-35 minutes, or until they have a very light golden hue to them, and you can easily push a fork through them.