Summer squash toss

To accompany my pasta dish last night, I made a simple summer squash dish that was light and filling.

Summer squash toss
4 side dish servings
Ingredients:
2 medium zucchini
4 small summer squash (I used a variety whose name I don't know, but it was yellow on one end and light green on the other)
Olive oil (enough to coat)
1/4 cup grated parmesan
2 sprigs chopped fresh rosemary
1 tbsp chopped fresh italian parsley
Kosher salt and pepper to taste

Zucchini and squash before hitting the oven

Directions:
Preheat oven to 350. Cut veggies on a bias into 1/4 inch slices. Place into a 2 qt oven safe dish. Drizzle with olive oil. Toss or stir to coat pieces evenly. Sprinkle with chopped herbs, 2 tsp or so of kosher salt, and fresh ground pepper. Toss or stir to evenly distribute. Bake for 10 minutes, stir, bake another 20 minutes . Sprinkle parmesan cheese on top and return to oven for about another 10 minutes. Total baking time: approx 40 minutes (a little less if you like it more firm).