1. Preheat the oven to 400°F. Halve the squash, remove the seeds with a large spoon, and carefully cut the squash into 1/2-inch-thick slices. Arrange the squash slices on a parchment-lined baking sheet.
2. Drizzle with 2 tbsp oil and sprinkle with 1 tsp Italian seasoning, salt (in moderation), and pepper. Toss until the slices are evenly coated. Roast for about 20 minutes, or until squash is tender. As squash roasts, mix together the Parmesan, lemon zest, panko, remaining 2 tsp Italian seasoning, and remaining oil in a bowl.
3. Remove squash from oven, sprinkle the panko-cheese mixture over top. Broil for 2–3 minutes, or until cheese is melted and golden brown — watch carefully to prevent burning. Arrange on a platter, and serve.
We’ve chosen not to peel the squash in this recipe, in the interest of saving time, but you can go ahead and peel it if you want.
Per serving: 156 calories, 9g fat, 2g saturated fat, 5mg cholesterol, 113mg sodium, 17g carbohydrate, 2g fiber, 3g sugar, 4g protein