Garlic Lemon and Parmesan Oven Roasted Zucchini

Ingredients

• 1 1/2 lbs zucchini
• 2 Tbsp olive oil
• Zest of 1 small lemon
• 2 cloves garlic, crushed through a garlic crusher or finely minced
• 3/4 cup finely shredded parmesan cheese
• Salt and freshly ground black pepper

Directions

1. Preheat the oven to 350 degrees. Cover a rimmed cookie sheet with aluminum foil. Slice the zucchini into thick wedges or halves; for wedges, cut each zucchini in half, then cut each half in half again so you end up with 4 pieces per zucchini.
2. In a small bowl, mix the olive oil, lemon zest, and garlic until combined. Arrange the zucchini on the prepared baking sheet with space between the pieces.
3. Brush the oil mixture over the zucchini, making sure a little garlic and lemon zest lands on each piece rather than sitting in one clump.
4. Scatter the parmesan over the tops of the zucchini, keeping as much cheese on the cut surfaces as you can. If some falls onto the pan, scoop it back onto the zucchini. Add a light seasoning of salt and pepper.
5. Bake for 11 – 13 minutes in the heated oven. Move the oven rack close to the top, switch to the broiler, and cook for several minutes more, until the parmesan turns golden brown. Serve warm.