Ingredients:

  • 2 lbs zucchini, sliced into 1/4-inch planks
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the zucchini planks with olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper until evenly coated.
  3. Spread the zucchini in a single layer on the prepared baking sheet, ensuring at least half an inch of space between each slice.
  4. Roast for 15–20 minutes, flipping the slices halfway through, until the edges are golden brown and the centers are tender.
  5. Remove from the oven and immediately drizzle with fresh lemon juice. Sprinkle with grated Parmesan cheese and chopped parsley if desired.