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1-Preheat your oven to 425°F (220°C): Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2-Wash and dry the yellow squash thoroughly: Wash and dry the yellow squash thoroughly. Slice into 1/4-inch thick rounds.
3-Place the unpeeled garlic cloves on a: Place the unpeeled garlic cloves on a corner of the baking sheet to roast alongside the squash.
4-In a large mixing bowl, drizzle the: In a large mixing bowl, drizzle the olive oil over the squash slices. Add salt, pepper, and dried Italian herbs if using. Toss until each slice is lightly coated.
5-Sprinkle the finely grated Parmesan over the: Sprinkle the finely grated Parmesan over the squash and toss gently to distribute evenly without breaking the slices.
6-Arrange the squash slices in a single: Arrange the squash slices in a single layer on the baking sheet with space between each slice.
7-Roast for 20-25 minutes, flipping the squash: Roast for 20-25 minutes, flipping the squash slices carefully after 10 minutes to encourage even crisping. Keep an eye on the garlic cloves; they should be soft and golden when done.
8-Check for doneness: Check for doneness: squash should be tender in the middle with crisp, golden edges. If needed, roast an additional 3-5 minutes, watching closely to avoid burning.
9-Once cool enough to handle, squeeze the: Once cool enough to handle, squeeze the softened roasted garlic from its skin and mash lightly. Toss it gently with the squash or spread on top.
10-Garnish with fresh parsley if desired and: Garnish with fresh parsley if desired and serve warm.