Ingredients:

  • 2 medium zucchini (approx. 1 lb / 450g), sliced into 1/2 inch coins
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup finely grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  2. Wash the zucchini, slice off the stem, and cut the vegetables into uniform 1/2-inch thick coins.
  3. Place the zucchini coins in a large mixing bowl.
  4. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper; toss thoroughly until every coin is evenly coated.
  5. Spread the zucchini in a single layer on the prepared baking sheet, ensuring the coins are not touching to prevent steaming.
  6. Roast for 12–15 minutes until the edges turn a deep golden brown.
  7. Remove from the oven and immediately sprinkle the grated Parmesan over the hot zucchini.
  8. Return to the oven for 2 more minutes, or place under the broiler for 60 seconds until the cheese is melted and bubbling.
  9. Garnish with fresh chopped parsley and serve.