Preheat oven to 425°F. Line a large baking sheet with parchment paper and 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 and add crushed garlic, salt, and pepper over the squash slices. Toss well to coat.

Lay the squash slices flat on the prepared baking sheet and sprinkle the parmesan mixture over the top.

Bake in the oven for about 25 minutes until edges are crispy and golden.