Wash and scrub zucchinis. Slice off the top and bottom of a zucchini. Slice zucchini into half lengthwise, then slice each half into quarters lengthwise. Repeat for the other zucchinis.
Place zucchini spears on a paper towel, then use another piece of paper towel to dab zucchinis to remove access moisture. Place and spread out zucchinis In a large rectangular dish (one where you can easily toss them in seasonings later).
In a small bowl, combine olive oil, garlic, salt and black pepper.
Pour seasonings onto zucchini, then use your hands to toss them so they are coated evenly in seasonings. Add parmesan cheese, then toss to coat again until they are spread out all over.
Place a parchment paper on a baking sheet, followed by a baking rack. Grease baking rack with cooking spray (or brush with oil). Place zucchini spears on baking rack. Line them next to each other but avoid overlapping on top of each other. Use a spoon to scoop up garlic parmesan leftovers on the baking rack and top them carefully on the zucchini spears.
Bake for 20-25 minutes, or until the tops are brown. Optional: broil for a minute or two if you'd like the tops even more golden brown.
Remove zucchini from baking rack so they do not stick to it. Serve and enjoy!
Notes
Important notes for roasting zucchinis:
Pat dry zucchini before seasoning them! Zucchini produces a lot of moisture and we want to remove as much access moisture as possible.
Bake zucchini on baking sheet topped with baking rack, with parchment paper in between to catch the drippings. This will prevent zucchini from becoming soggy and gives it a nice crispy texture.
Make sure to spray baking rack with cooking spray if not Roasted Zucchini will get stuck on the rack.