Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Wash the summer squash and zucchini thoroughly. Trim off the ends and slice them into uniform half-moon shapes, about ¼ to ½ inch thick.
Step 3: In a large bowl, combine the sliced squash, olive oil, minced garlic, chopped fresh thyme, and chopped fresh oregano. Season with salt and black pepper.
Step 4: Toss everything together until the squash is evenly coated with the oil, garlic, and herbs.
Step 5: Spread the seasoned squash in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use a second baking sheet if necessary to allow for proper roasting.
Step 6: Roast for 15 minutes. Carefully remove the baking sheet from the oven and flip the squash pieces with a spatula.
Step 7: Sprinkle the crumbled feta cheese evenly over the squash.
Step 8: Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the squash is tender-crisp and lightly golden brown, and the feta is slightly softened.
Step 9: Remove from the oven and serve immediately as a delicious side dish or light main. Enjoy this vibrant addition to your collection of summer squash recipes!