It’s hard to resist eating the whole tray of this zucchini covered in a layer of crispy Parmesan cheese.
Ingredients
1 pound medium zucchini (2), cut crosswise into 1/4-inch-thick rounds
1/2 teaspoon kosher salt
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 ounces ungrated Parmesan cheese, or 3/4 cup store-bought shredded (not grated)
Instructions
Toss 1 pound sliced zucchini and 1/2 teaspoon kosher salt together in a colander set in the sink or on a plate. Let sit for 30 minutes.
About 15 minutes before the zucchini is ready, arrange a rack in the top position of the oven and heat the oven to 450ºF. Stir 1 tablespoon olive oil, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano together in a large bowl. Grate 2 ounces Parmesan cheese on the smaller (not smallest) holes of a box grater into fine shreds (about 3/4 cup).
Line a rimmed baking sheet with a double layer of paper towels. Transfer the zucchini onto the paper towels in a single layer (do not rinse). Pat the tops of the zucchini dry with more paper towels. Transfer the zucchini to the bowl with the olive oil mixture and toss until evenly coated.
Discard the paper towels on the baking sheet. Line the baking sheet with parchment paper. Arrange the zucchini in a single layer on the parchment. Sprinkle the Parmesan onto the zucchini rounds, then pat the Parmesan into an even layer on the rounds.
Roast until the Parmesan is evenly golden-brown and the zucchini is very tender, about 25 minutes. If you’d like the cheese to be more browned, turn the oven to broil and broil until desired color. Let cool for 3 minutes for the cheese to crisp up before serving.
