Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the zucchini rounds with olive oil until evenly coated.
- In a separate small bowl, mix together the minced garlic, Parmesan, Italian seasoning, salt, and pepper.
- Sprinkle the garlic-Parmesan mixture over the zucchini and toss gently to coat all slices.
- Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Remove from the oven, garnish with fresh parsley if desired, and serve immediately.
Nutrition
Notes
For extra crunch, pat the zucchini slices dry with paper towels before tossing with oil. You can substitute Parmesan with Pecorino Romano for a sharper flavor. Leftovers can be stored in an airtight container in the fridge for up to 2 days, but are best enjoyed fresh. Avoid overcrowding the baking sheet to ensure even browning. If your zucchini are very watery, lightly salt them and let sit for 10 minutes, then pat dry before proceeding. Serve as a side with grilled chicken or fish, or as a healthy snack with ranch dip.