2tablespoonsfreshly grated Parmesanuse vegetarian or vegan parmesan if required
2tablespoonschopped parsleyor other herbs
Preheat the oven to 400 degrees F / 200 degrees C. Place an oven-safe cooling rack onto a baking sheet.(Tip: if necessary, you can place the zucchini directly onto a baking sheet lined with baking paper or foil, but it might get a little bit soggy.)
First, prepare the garlic oil. Mince the garlic, then stir it into the oil along with the Italian herbs, salt and pepper. Set aside.
Meanwhile, wash the zucchini, trim and discard the ends, then cut them in quarters lengthways. Then cut the long spears into 2 or 3 pieces.
Put the zucchini into a large mixing bowl and drizzle with the infused oil. Gently toss it all to coat.
Place the zucchini onto the rack over the baking sheet. Don’t overcrowd them and use two baking sheets with racks, if necessary.
Bake the zucchini in the oven until it turns softer and begins to brown - about 20 minutes.
Sprinkle with the parmesan and parsley and serve warm.
Because zucchini has high water content, you’ll want to make sure you bake them on top of a baking rack so that the air circulates on the bottom and doesn’t cause the zucchini to steam and become soggy.
Make sure you are putting the seasoned zucchini in a single layer to prevent them from steaming.
You can use two baking sheets or roast them in batches.
When seasoning the zucchini, make sure they don’t stay in the oil too long as they could absorb too much oil which can make for a mushy texture.
Do not put the oven below 400F for optimal roasting.
For the best-flavored homemade garlic oil, let it sit for 15 minutes or longer so the flavors develop together properly.
How long to bake zucchini depends on the size you cut them. Make sure they are all cut the same size for even cooking and check the oven regularly for doneness.