Preheat your oven to 425°F (218°C) and gather your ingredients. Wash and dry the summer squash, then slice into uniform 3/4-inch thick halves or rounds.

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

Add the sliced summer squash to the bowl and toss to coat with the herb mixture. Sprinkle with kosher salt and cracked black pepper, mixing well.

Line a baking sheet with parchment paper and spread the squash in a single layer, ensuring not to overcrowd.

Roast in the preheated oven for 15-20 minutes, turning halfway through, until edges are deep mahogany.

Remove from the oven, sprinkle Parmesan cheese, drizzle with lemon juice, and toss gently. Garnish with fresh parsley before serving.