Ingredients:

  • 3 medium zucchinis (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter, melted
  • 4 cloves fresh garlic, minced finely
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Preheat oven to 450°F (230°C). Wash and dry the zucchini thoroughly Note: damp zucchini will steam and stay soft.
  2. Slice each zucchini lengthwise into quarters to create long spears.
  3. In a large mixing bowl, whisk together the olive oil, melted butter, minced garlic, salt, and pepper.
  4. Toss the zucchini spears in the garlic mixture until every piece is coated.
  5. Stir in the Parmesan cheese Note: the cheese sticks better to the oil coated surface.
  6. Spread the zucchini spears on a parchment lined baking sheet in a single layer.
  7. Ensure there is space between each piece until they aren't touching.
  8. Roast for 15–20 minutes until the edges are mahogany colored and charred.