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 the seeded halves into 1/4-inch-thick slices (half circles) and place them in a large bowl.
Drizzle the olive oil, garlic, salt and black pepper over the squash slices, tossing toss well to coat. Lay flat on the prepared baking sheets. In a small bowl combine the parmesan, parsley, thyme and lemon zest. Pour the parmesan mixture over the squash.
Bake in the center of the oven until soft and golden brown on the edges, about 25 minutes.
