I am a vegetable person, so all I need is a little olive oil and a little salt to roast a vegetable and find happiness. I get that not everyone feels that way, but do you know what makes vegetables amazing even if you’re not a vegetable person? Top ’em with some crispy stuff. And some cheese. Never fails. Just try it. You’ll see.

First up, gather your squash. Any summer squash will do — zucchini, crookneck, straightneck yellow squash, rond de nice… even patty pan. And then slice ’em up. If you want them very tender, go for rounds closer to a quarter of an inch, but I like some bite to it, so slice mine at closer to a half inch. Toss them well in olive oil so they’re all coated.

Then add parmesan cheese, panko breadcrumbs, some garlic powder, and some thyme, and toss it all again.

And then line them up on a baking sheet. Give them some space so they don’t just steam and follow this very important tip:

A fair amount of your crumbs will be left in the bowl. Don’t leave those behind. Sprinkle them over each piece of squash. You’ll probably have enough. (Another grating of parm probably won’t hurt you either.)

And then you bake and that should only take about twelve minutes or so, depending on the thickness of your squash. Since the name of the game is crispy here, it helps to broil them for a minute or two at the end there too until they’re beautifully crispy.

Like so crispy you’ll be eating them off the sheet pan and might run the risk of not having enough to photograph. I’m not saying that happened to me. Definitely not.