Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with ½ the olive oil to coat and then set aside.
Place the zucchini and squash spears onto the prepared cooling rack on the baking sheet.
If you're looking for a delicious dip for these spears, try my healthy ranch dip or my cauliflower cheese sauce. So much yum.