Ingredients:

  • 3 medium (1.5 lb / 680g) zucchini, sliced into 1/4-inch rounds
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (2g) garlic powder
  • 1 tbsp (6g) fresh lemon zest

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice zucchini into uniform 1/4-inch rounds and pat the slices dry with a paper towel to ensure a better sear.
  3. In a large mixing bowl, drizzle olive oil over the zucchini and toss to coat. Sprinkle in the salt, pepper, and garlic powder.
  4. Fold in the grated Parmesan cheese and fresh lemon zest, tossing gently until every slice is evenly coated.
  5. Spread the zucchini on the prepared baking sheet in a single layer, leaving space between slices to prevent steaming.
  6. Roast for 12–15 minutes. For extra crispiness, turn on the broiler for the final 2 minutes until the cheese is bubbling and mahogany-colored.