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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash the summer squash under cool running water. Pat dry with a clean kitchen towel or paper towel.
In a large bowl, combine the vegetables.
Drizzle with extra-virgin olive oil. Sprinkle with kosher salt, ground black pepper, and granulated garlic. Toss until all the zucchini and squash are evenly coated with the oil and seasoning.
Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are fork tender and golden brown around the edges.
Remove from the oven and transfer to a serving dish and enjoy immediately.