Parmesan Baked Squash and Zucchini Spears

Ingredients: 

2 Each Zucchini and Squash, quarted lengthwise
1/3 C. Grated Parmesan Cheese (You can use the powdered Parmesan that we sprinkle on our pizza or Spaghetti - but it really is better with the Grated Parmesan).
1/2 tsp Dried Thyme
1/2 tsp. Dried Oregano
1/4 tsp. Garlic Powder
1/2 tsp Kosher Salt or Sea Salt
1/4 tsp. Ground Black Pepper
1Tbsp. Olive Oil

Directions: 

1. Preheat Oven to 350 F. Line a baking pan with parchment paper, then lay an oven safe cooling rack over the parchment paper. Rub the cooling rack with 1/2 the Olive Oil to coat and set aside.

2. In a small bowl, combine the Parmesan cheese, thyme, oregano, garlic powder, Kosher Salt, and pepper.

3. Place the sliced Zucchini and Squash in a medium mixing bowl and drizzle the remaining olive oil over - tossing to coat evenly. Then add the Parmesan and spice mixture - continue to toss until coated evenly.

4. Place the Zucchini and Squash spears onto the prepared cooling rack on the baking sheet.

5. Sprinkle any remaining Parmesan and spice mixture over the top. (If I have none left in the bowl, I sometimes will make more just for the added flavor).

6. Place into the Oven and Bake until tender - about 15-18 minutes.

Obviously, Jeff (My husband) and I enjoy eating a lot of squash and zucchini. You'll probably see several different recipes here for "Roasted" Squash and Zucchini, or "Baked" Squash and Zucchini - each recipe is a little different. Squash and Zucchini both have GREAT nutritional benefits - Both Squash and Zucchini can help control diabetes, are an excellent source of antioxidants and Vitamin C, have anti-inflammatory properties that can improve heart health and they are both LOW in calories and carbs!