Ingredients:

  • 2 medium zucchini (approx. 450g), cut into 1/2-inch thick slices
  • 1 large red bell pepper (200g), sliced into 1-inch strips
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Slice the zucchini into uniform 1/2-inch rounds or half-moons. Slice the bell peppers into 1-inch strips.
  3. In a large mixing bowl, toss the zucchini and peppers with olive oil until every piece is well-coated.
  4. Sprinkle the garlic powder, Italian seasoning, salt, and black pepper over the vegetables. Toss again to distribute the spices.
  5. Add the grated Parmesan cheese to the bowl and give it a final, gentle toss so the cheese adheres to the vegetables.
  6. Spread the zucchini and peppers in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for proper roasting.
  7. Roast in the center of the oven for 15–20 minutes until the zucchini is tender and the Parmesan has turned golden brown and crisp.
  8. Optional: Switch the oven to broil for the last 2 minutes for a deeper golden crust, watching carefully to avoid burning.