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Oven Roasted Parmesan Zucchini

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Have you ever planted one little extra zucchini plant in your garden and suddenly had enough squash to feed the neighborhood? It’s the garden veggie that just keeps giving and giving and giving… so having a long list of ways to cook it is always helpful. This option, though, is probably my very favorite way to eat the bountiful green squash – it takes all of fifteen minutes to make and the zucchini melts in your mouth while the parmesan gives it a subtle little crunch. So yummy and so simple.

To really get these coated evenly, you’ll want to toss the ingredients together in a bowl. That’s just olive oil, garlic powder, salt, and pepper, but you want to make sure the zucchini is really evenly coated in it. Drizzling and sprinkling won’t quite get you there.

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