Baked Squash and Zucchini

Preheat oven to 350ºF. Line a rimming baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with half of the olive oil to coat and then set aside.

In a small bowl, combine Parmesan, thyme, oregano, garlic powder, kosher salt, and pepper.

Place sliced zucchini and squash in a medium mixing bowl and drizzle the remaining olive oil over. Toss to coat evenly. Add the Parmesan-spice mixture and toss to coat.

Place the zucchini and squash spears onto prepared cooling rack on the baking sheet. Sprinkle any remaining Parmesan-spice mixture from the bowl over the squash and zucchini. Place into the oven and bake until tender, about 15–18 minutes.