Squash cut thinly. Sprinkle salt, pepper, parmesan cheese on top. Cook on 425 for 15 min. 
Ingredients:
2 medium yellow squash (or zucchini), sliced into 1/4-inch rounds
1–2 tablespoons olive oil
Salt and black pepper, to taste
1/2 teaspoon garlic powder (optional)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley or basil, chopped (optional, for garnish)
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a bowl, toss the squash rounds with olive oil, salt, pepper, and garlic powder (if using) until evenly coated.
Arrange the squash rounds in a single layer on the baking sheet, without overlapping.
Sprinkle mozzarella and Parmesan evenly over each round.
Bake for 15–20 minutes, or until the squash is tender and the cheese is melted and golden.
Optionally, broil for 1–2 minutes at the end to get the cheese bubbly and crispy.
Remove from the oven, let cool slightly, and sprinkle with fresh herbs if desired.
Serving Tip: These pair great with ranch dressing, marinara sauce, or a simple yogurt dip on the side!
