Ingredients:

  • 1.5 lb zucchini, sliced into spears or sticks
  • 3 tbsp extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano or basil

Instructions:

  1. Preheat the oven. Set it to 425°F (220°C). Make sure the rack is in the center position for even heat distribution.
  2. Prep the veg. Wash the zucchini and dry it with a paper towel. Note: Any water left on the skin will cause it to steam instead of roast.
  3. Cut the spears. Slice the zucchini lengthwise into quarters, then halve those again. You want uniform sticks that are about 1/2 inch thick.
  4. Mix the coating. In your large bowl, whisk together the olive oil, Parmesan, garlic powder, salt, pepper, and herbs.
  5. Toss the zucchini. Add the spears to the bowl. Toss gently with your hands or a spatula until every spear has a velvety layer of cheese.
  6. Arrange the pan. Spread the spears on the parchment lined sheet pan. Ensure they aren't touching. Note: Crowding the pan creates steam, which leads to sogginess.
  7. Roast the batch. Bake for 10–12 minutes until the edges are mahogany colored and the cheese is golden.
  8. The Final Rest. Remove from the oven and let them sit on the pan for 2 minutes. This allows the cheese crust to set and harden slightly.