Ingredients:

  • 2 lbs zucchini, sliced into 1/2-inch coins or spears
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • ¼ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). Place a large rimmed baking sheet inside the oven while it preheats to create an immediate sear.
  2. In a large mixing bowl, combine the sliced zucchini, olive oil, salt, pepper, garlic powder, and oregano. Toss thoroughly until evenly coated.
  3. Carefully remove the hot baking sheet from the oven and spread the zucchini in a single layer, leaving at least a half-inch of space between the pieces to prevent steaming.
  4. Roast for 12–15 minutes, or until the edges are mahogany-colored and the zucchini is tender.
  5. Immediately sprinkle with grated Parmesan and fresh parsley, then drizzle with lemon juice while the vegetables are still sizzling.