Preheat your oven to 425°F (218°C) and set aside a large, rimmed baking sheet.

Rinse the summer squash thoroughly under cool water and dry with a clean towel. Cut the squash into uniform ¾ inch thick halves or rounds.

In a mixing bowl, combine the olive oil, minced garlic, dried thyme, dried oregano, and smoked paprika. Whisk until well-blended.

Add the sliced squash to the bowl and toss until fully coated. Season with kosher salt and pepper to taste.

Spread the coated squash onto the baking sheet in a single layer.

Roast in the oven for 15-20 minutes, flipping halfway through.

After roasting, sprinkle grated Parmesan cheese over the hot squash and drizzle with fresh lemon juice.

Garnish with chopped parsley before serving.