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

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

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

Drizzle the olive oil, crushed garlic, salt, and black pepper over the squash slices. Toss well to coat evenly.

Arrange the squash slices flat on the prepared baking sheet. Sprinkle the Parmesan-herb mixture evenly over the top.

Bake in the center of the oven until the squash is tender and golden brown along the edges, about 25 minutes.