Another zucchini recipe from my archives… Simple, yet effective. And really, I love any vegetable that’s roasted with Parmesan!

2 medium zucchini (about 1 pound total)
1 tbsp olive oil
¼ cup freshly grated Parmesan
¼ cup plain dry bread crumbs
Salt and pepper

Slice the zucchini into ¼-inch thick rounds. Sprinkle with salt and let sit until much of the water has been pulled out. Blot with a paper towel.

Preheat the oven to 450° F. Lightly coat a baking sheet with cooking spray or a little olive oil.

In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, and pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on so it sticks, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25-30 minutes. Remove with a spatula. Serve immediately.