Roasted zucchini and summer squash

6  cups		zucchini, cut into large chunks
6  cups		yellow squash, cut into large chunks
2  tablespoons		olive oil (plus extra for greasing pan)
2		pressed garlic cloves
1  teaspoon		salt
1  teaspoon		ground black pepper

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Preheat oven to 450.

Spray roasting pan with pam.

Chop zucchini and yellow squash and put into large bowl.

Lightly coat zucchini and squash with olive oil. Mix with a large spoon until squash is evenly coated.

Pour squash into roasting pan.

Add pressed garlic and seasonings and stir to coat evenly.

Spread out squash until it evenly covers the pan.

Bake 15 to 20 minutes, stirring once until cooked through.