Cheesy Low-Carb Zucchini and Sausage Sheet Pan Meal

Ingredients

• 2 medium zucchini, cut into thick half-moon slices
• 2 medium yellow summer squash, but into thick half-moon slices
• 2 T olive oil
• 2 tsp. Italian Herb Seasoning
• Salt and fresh-ground black pepper to taste
• 12 oz. pre-cooked sausage of your choice
• 1 cup coarsely grated Parmesan cheese

Directions

1. Heat the oven to 450F/230C, and coat a sheet pan with non-stick spray. If the zucchini and yellow squash need it, wash them, then remove both ends. Halve the zucchini and yellow squash lengthwise, then cut them into 3/4 inch thick pieces. Toss the zucchini with the olive oil, Italian Herb Seasoning, salt, and pepper. Spread the zucchini on the prepared sheet pan with the cut sides facing down, leaving space between the pieces wherever possible.
2. If you want the zucchini to keep a little more bite, slice the sausage first, add it to the sheet pan, and start it in the oven before prepping the vegetables as described above.
3. Trim the ends from your pre-cooked sausage. Cut the sausage into 3/4 inch thick rounds, then nestle the pieces among the zucchini on the sheet pan.
4. Roast the zucchini and sausage for 15 minutes. If you are using the crisper-zucchini method, roast the sausage for 5-7 minutes first, then add the zucchini and continue roasting for the remaining time.
5. When the 15 minutes are up, scatter the coarsely grated Parmesan over the zucchini and sausage.
6. Return the sheet pan to the oven and roast for about 12 minutes longer, until the cheese is melted, beginning to brown, and the zucchini is cooked the way you like it. Serve hot.