Baked zucchini spears are a perfect accompaniment to chicken, fish, steak, burgers or an Italian dish. Season fresh zucchini with garlic, oregano, salt and pepper and then roast in the oven with fresh Parmesan cheese and olive oil until tender and golden.
2 medium sized zucchini
2 cloves of garlic, peeled and chopped
1 tablespoon of olive oil
1 teaspoon of oregano
1/2 teaspoon of salt
1/4 teaspoon black pepper
1/3 cup freshly grated Parmesan cheese
Preheat the oven to 425F. Line a baking sheet with parchment paper; set aside.
Wash the zucchini and then cut each one into quarters for a total of 8 zucchini spears.
Rub the chopped garlic and olive oil over each zucchini spear, then place them skin-side down on the baking sheet.
Sprinkle the zucchini with oregano, salt, pepper and freshly grated Parmesan cheese.
Bake the zucchini at 425F for 15 minutes until tender, then roast for 3-4 minutes until golden.
Serve the zucchini hot.