This is the best zucchini I’ve ever made! The key to keeping it from turning into the typical mush is baking it at high temperature on a rack. Go heat up your oven.

Time: 20 minutes

Serves: 4


3g salt
1g garlic powder
0.5g dried basil
0.5g dried oregano
0.5g fresh ground black pepper
2 zucchini – unpeeled, ends removed, quartered lengthwise
20g cold-pressed avocado oil or other neutral-flavoured oil
20g Parmesan cheese – finely grated


Preheat oven to 220C.

In a small bowl, combine the salt, garlic powder, basil, oregano, and pepper.

Place the zucchini in a large bowl, drizzle with oil, sprinkle with the salt mixture, sprinkle with the Parmesan, and toss to coat evenly.

Place a baking rack on top of a baking sheet, then place the zucchini on the rack. Top the zucchini with any Parmesan left in the bowl.

Bake for fifteen minutes.

Remove from heat and serve immediately.

Get the PDF and nutrition info

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