4 small yellow summer squash, trimmed and cut at a slight angle into 1 1/2-inch pices
2 tbsp evoo, plus more to taste
1 tsp kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more as needed
fleur de sel or other coarse sea salt
freshly ground black pepper
Preheat oven to 375 degrees F. Set a wire rack over a rimmed baking sheet.
In a large bowl, gently toss the squash, oil and salt until the squash is evenly coated. Arrange the squash in a single layer on the rack, spacing the pieces at least 1/2-inch apart. Sprinkle the cheese evenly over the squash - each piece should have a generous coating.
Roast until the cheese is golden brown and the edges of the quash are also golden brown, about 16-18 minutes. Remove from the oven and let the squash cool on the rack for 10 minutes.
Use a spatula to transfer the squash to a serving dish. Squeeze lemon juice over the top, then drizzle with additional evoo. Season with fleur de sel (if necessary - we thought the squash was already salty enough so you might want to taste it first) and pepper.