Preheat oven to 425°F. Line a large baking sheet with parchment, lightly spray with oil.

Slice the squash in half lengthwise and scoop out the seeds with a spoon. Slice into 1/4-inch thick half circles and place in a large bowl.

In a small bowl, combine Parmesan, parsley, thyme, and lemon zest.

Drizzle olive oil, add garlic, salt, and pepper over the squash, tossing well to coat.

Lay the squash slices flat on the prepared baking sheet and sprinkle with the Parmesan mixture.

Bake until soft and golden, about 25 minutes.