Roasted Zucchini

This Roasted Zucchini with parmesan recipe will show you exactly how to bake it in the oven to make it crispy on the outside and not soggy!

📝 Ingredients

• 4 small zucchini (or 2 large)
• 2 tablespoons extra virgin olive oil
• 2 cloves of garlic (minced)
• 1 teaspoon Italian herb seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons freshly grated Parmesan (use vegetarian or vegan parmesan if required)
• 2 tablespoons chopped parsley (or other herbs)

👨‍🍳 Instructions

1. 1Preheat the oven to 400 degrees F / 200 degrees C. Place an oven-safe cooling rack onto a baking sheet.(Tip: if necessary, you can place the zucchini directly onto a baking sheet lined with baking paper or foil, but it might get a little bit soggy.)
2. 2Oil: First, prepare the garlic oil. Mince the garlic, then stir it into the oil along with the Italian herbs, salt and pepper. Set aside.
3. 3Cut: Meanwhile, wash the zucchini, trim and discard the ends, then cut them in quarters lengthways. Then cut the long spears into 2 or 3 pieces.
4. 4Coat: Put the zucchini into a large mixing bowl and drizzle with the infused oil. Gently toss it all to coat.
5. 5Rack: Place the zucchini onto the rack over the baking sheet. Don’t overcrowd them and use two baking sheets with racks, if necessary.
6. 6Bake the zucchini in the oven until it turns softer and begins to brown - about 20 minutes.
7. 7Serve: Sprinkle with the parmesan and parsley and serve warm.