Ingredients:

  • 1.5 lb medium zucchini, sliced into 1/2-inch thick rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup freshly grated parmesan cheese
  • 1 fresh lemon, cut into wedges

Instructions:

  1. Preheat your oven to 425°F (220°C). Wash and dry the zucchini thoroughly, then slice off the stem ends and cut into 1/2-inch thick rounds or half-moons.
  2. In a large mixing bowl, combine the zucchini slices with olive oil, garlic powder, oregano, salt, pepper, and parmesan cheese. Toss by hand until every piece is evenly coated.
  3. Spread the zucchini onto a large rimmed baking sheet in a single layer, ensuring there is space between the pieces to prevent steaming.
  4. Slide the tray into the center rack of the oven and roast for 12–15 minutes until the edges are golden brown and crispy.
  5. Remove from the oven and serve immediately with fresh lemon wedges.