These parmesan baked squash and zucchini spears are so easy to make and make a great, healthy, clean snack or dinner.
- 1 tbsp Olive oil, divided
- ⅓ cups Grated parmesan
- ½ teaspoon dried thyme
- ½ teaspoon Dried oregano
- ¼ teaspoons garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoons Ground black pepper
- 2 whole Zucchini, quartered lengthwise
- 2 whole Yellow squash, quartered lengthwise
Preheat the oven to 350ºF. Line a baking sheet with parchment paper, then lay an ovenproof cooling rack over the parchment paper. Rub the cooling rack with half the olive oil to coat, then set aside.
In a small bowl, combine the Parmesan, thyme, oregano, garlic powder, kosher salt and pepper.
Place the zucchini and squash slices in a medium mixing bowl and drizzle with the remaining olive oil. Toss to evenly coat. Add the Parmesan and spice mixture and toss to coat well.
Place the zucchini and squash wedges on the prepared cooling rack on the baking sheet. Sprinkle the rest of the Parmesan and spice mixture from the bowl over the squash and zucchini. Place in the oven and cook until tender, about 15 to 18 minutes.