2Zucchinigive or take depending on size and how many people you are feeding
1TBSPOlive Oil
Salt and Pepper to taste
1TBSPfresh minced Rosemary
1Garlic clovessliced
¼cupParmesan Cheesegrated
Instructions
Preheat oven to 425 F.
Cut zucchini into large coins and then quarter, making them as close to 1/2" as you can.
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 12-1515 minutes, or until the zucchini is soft (but not squishy!) and starting to turn golden in a few places.
Spoon the zucchini into a serving bowl and garnish with parmesan cheese.