Parmesan Roasted Summer Squash

Parmesan Roasted Summer Squash



4 large zucchini
2 large yellow squash
2 tsp. Garlic powder
1/2 tsp. Pepper
Olive oil – In an oil sprayer
1/8 cup parmesan cheese

1. Preheat oven to 350 degrees
2. Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.
3. Spray a cookie sheet with a light coat of olive oil.

4. Line up your squash slices like little soldiers. Don’t worry about leaving any space between them. They’ll cook just fine scrunched together.

5. Spray a very light coat of olive oil over the top of your squash.

6. Sprinkle your spices, including the parmesan over your squash.

7.  Bake for approximately 30-45 minutes, or until they have a very light golden hue to them, and you can easily push a fork through them.
8. Allow to cool slightly and serve!

Nutritional information: (1 serving = 1/6 of the entire recipe)
Calories: 77; Total Fat: 3 gm; Saturated Fats: 1 gm; Trans Fats: 0 gm; Cholesterol: 2 gm; Sodium: 56 mg; Carbohydrates: 12 gm; Dietary fiber: 4 gm; Sugars: 6 gm; Protein: 5 gm; WW 2pts per serving

Found on http://www.thegraciouspantry.com/clean-eating-roasted-summer-squash/