Ingredients
The following ingredients have 4 Servings
- 1 pound (450g) medium zucchinis Note 1 (about 3 zucchinis)
- 1/4 cup (60 ml) extra virgin olive oil
- 1/3 cup (30g) grated Parmesan cheese (about 1 ounce), Note 2 (or more if you like)
- 2 fresh garlic cloves, minced ((2 teaspoons))
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- optional added seasonings: a 1/2 teaspoon herbes do provence, thyme or Italian seasoning
- Options: 1 tablespoon chopped parsley, cilantro, extra Parmesan, crushed toasted nuts, lemon zest, microgreens, zaatar.
Instruction
- HEAT OVEN to 425F/218C. Line a pan with parchment paper or foil and place a wire rack (sprayed with oil or cooking spray) on top of the pan. You can skip the wire rack, but the bottom of the zucchini might get a bit soggier.
- CUT ZUCCHINIS INTO SPEARS: Slice each zucchini lengthwise in half. Then slice each half lengthwise in half again (or thirds if zucchinis are larger). Thickness of spears should be about 1/2 inch/1.3cm.
- SEASON ZUCCHINIS: In a small bowl or plate, mix together oil, Parmesan, garlic, salt and pepper (and any optional seasonings you like). Coat zucchini spears with the mixture and place them, green skin side down, on the wire rack in a single layer on the rimmed baking sheet, not overlapping.
- ROAST AND SERVE: Roast on the middle oven rack for 12-15 minutes (depending on thickness of spears). Do not flip the spears. If you like them browner, turn the oven setting to Broil (leaving them in the middle oven rack) and broil for an additional 2-3 minutes. Be careful they don't burn. Transfer to serving plate. Taste one and add additional salt, pepper, parmesan or other garnishes as you like (see options). Serve immediately.
