Herb Roasted Summer Squash & Zucchini

Serves 6
3 cups zucchini, cut into rings
3 cups yellow summer squash, cut into rings
1 tablespoon olive oil (plus extra for greasing pan)
1 teaspoon crushed garlic
1/2 teaspoon dried ground thyme leaves
1/2 teaspoon sea salt
> 1/2 teaspoon ground black pepper
1/3 cup freshly shredded Parmesan cheese
Preheat oven to 450 degrees. Grease roasting pan with olive oil. Place prepared zucchini and yellow squash in a large bowl and drizzle olive oil over squash. Sprinkle crushed garlic, thyme, salt and pepper over all. Mix with a large spoon until squash is evenly coated. Pour squash into roasting pan and spread it out until it evenly covers the pan. Bake 15 to 20 minutes, stirring once until cooked through. Sprinkle with freshly shredded Parmesan cheese right before serving.
If you want the serving plate to look really nice, alternate the zucchini and yellow squash in a shallow dish and then sprinkle with the cheese.
This recipe is shared May 23-27, 2016
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR,and AM 1320 WNGO
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com