Sheet Pan Lemon-Garlic-Parmesan Zucchini

Directions

1. Preheat oven to 425°F.
2. Juice and zest the lemon, and set aside. Trim the ends of the zucchini, and then cut each in half lengthwise. Cut each half into 2-3 long pieces depending upon the size of the zucchini, (producing a total of 4-6 long sticks per zucchini).
3. In a large bowl, combine the lemon juice and olive oil, add the cut zucchini and toss to coat.
4. Mix together the parmesan cheese and lemon zest in a small bowl and set aside.
5. On a non-stick sheet pan, place the zucchini about 1/2 inch apart.
6. Mix granulated garlic, salt and pepper together in a small bowl and sprinkle over zucchini.
7. Bake for 6 minutes, until zucchini is just tender, pull from the oven. Turn on the broiler.
8. Carefully move the roasted zucchini towards the center of the sheet pan, sprinkle with the parmesan/lemon zest mixture.
9. Broil the zucchini for about 3 -4 minutes, or until golden brown.
   
   Variations:
   • Use a non-stick sheet pan, or spray your pan with non-stick pan spray.
   • Reserve the left over lemon/olive oil mixture to drizzle over the zucchini after they come out of the broiler.
   • Serve with extra lemon wedges for squeezing.