Wash and cut squash and zucchini into thin 1/4 inch rounds. Dry them thoroughly and lay on 2 baking sheets so that they have room and aren’t crowded.
In a small bowl, whisk olive oil, salt, pepper, lemon juice, and Italian seasoning thoroughly.
Drizzle olive oil mix on veggies. Use clean hands and massage into pieces.
Roast in the oven at 425 degrees F for 20 minutes or until slightly golden brown on the edges of pieces and tender.
Serve with pesto on the side for dipping. Enjoy!