2 Zucchini (give or take depending on size and how many people you are feeding)
1 TBSP Olive Oil
Salt and Pepper to taste
1 TBSP fresh minced Rosemary
1 Garlic cloves, sliced
1/4 cup Parmesan Cheese, grated
Preheat oven to 375 F.
Cut zucchini into large coins and then quarter.
Place the zucchini and garlic in a large ziplock bag, drizzle in enough olive oil to coat, sprinkle in some salt and pepper, a bit of crushed rosemary and squish to coat.
Turn the zucchini out onto a cookie sheet and bake for 20-25 minutes, or until the zucchini is soft and starting to turn golden in a few places.
Spoon the zucchini into a serving bowl and garnish with parmesan cheese.