Very often, cooked zucchini turn out soupy and bland. And that is no wonder, since this vegetable is about 96% water. The secret to a better tasting zucchini, then, is to eliminate excess water while concentrating the juices. And that's exactly what this recipe is about. By cooking the vegetable at a high temperature, our recipe for Parmesan Roasted Zucchini helps avoid this undesirable result. Much of the water evaporates at high temperature, and the remaining juices pleasantly caramelize and release the signature floral flavor. In addition, browned savory Parmesan creates a beautiful contrast to naturally sweet zucchini. As always, we are roasting in a convection oven. If you are using a non-convection oven, be sure to increase the temperature by about 20 to 25F.
Preheat convection oven to 435F (225 C) and adjust oven rack to middle position. If using regular oven, preheat to 460F (240 C) and adjust oven rack to second from the top position. Line baking pan with heavy duty aluminum foil.
Cut zucchini in half crosswise. Then slice each half lengthwise into 1/2-inch-thick wedges.
Next, toss the wedges with avocado oil or organic olive oil, thyme, garlic (if using, and pepper. Arrange the wedges on baking pan without overlapping.
Sprinkle the wedges generously with freshly grated Parmiggiano Reggiano. Roast for 20 minutes, or until the wedges have browned, but not burned! Serve Parmesan Roasted Zucchini warm.
Servings 0