Ingredients:

  • 1.5 lbs zucchini, sliced into spears or 1/2-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Wash and thoroughly dry the zucchini with a kitchen towel to remove excess moisture, then cut into uniform spears (quarters).
  3. In a large mixing bowl, combine the olive oil, minced garlic, salt, pepper, and dried oregano.
  4. Add the zucchini spears to the bowl and toss until every piece is evenly coated in the oil and seasoning.
  5. Sprinkle in the grated Parmesan cheese and toss once more until the cheese clings to the surface of the zucchini.
  6. Arrange the zucchini in a single layer on the baking sheet, ensuring there is space between each piece to prevent steaming.
  7. Bake for 15–20 minutes until the edges are mahogany-colored and the cheese has formed a golden crust.
  8. Optional: Broil on high for the final 2 minutes for additional crunch.