Zucchini Baked & Roasted

Fresh summer zucchini is sliced into coins and tossed with olive oil, garlic, herbs, sprinkled with parmesan cheese and oven baked.

Ingredients

• olive oil  ·  2 tablespoons 
• zucchini, sliced1/2-inch thick rounds  ·  2 pounds 
• garlic cloves, finely minced  ·  2 teaspoons 
• Herbies Italian Seasoning  ·  1 tablespoon 
• grated parmesan cheese  ·  1/2 cup 
• salt  ·  1 teaspoon 
• Herbies Pepper Black Asta, ground  ·  1/2 teaspoon 
• finely chopped fresh parsley  ·  2 tablespoons 

Instructions

1. Preheat oven to 350 degrees. For optionally for easier clean up line a rimmed 18 by 13-inch rimmed baking sheet with aluminum foil.
2. Spray baking sheet with non-stick cooking spray.
3. In a small mixing bowl stir together olive oil, garlic, Italian seasoning, salt and pepper (I use about 3/4 to 1 tsp salt and 1/2 tsp pepper).
4. Place zucchini coins in a large mixing bowl. Pour oil mixture over zucchini and toss well until evenly coated.
5. Pour onto baking sheet then spread out into a single layer. Top with parmesan.
6. Bake in preheated oven until just starting to soften about 7 - 9 minutes. Remove zucchini and transfer oven rack closer to broiler.
7. Preheat broiler.
8. Let broil until cheese is golden brown and zucchini is tender, about 2 - 3 minutes longer (keep a close eye on it).
9. Sprinkle with parsley and serve warm.

Jenny's Tip: - For extra flavor you can also finish with a little lemon juice and/or zest.