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Preheat oven to 350 degrees. Line a rimmed cookie sheet with
aluminum foil.
Cut zucchini into thick wedges or halves (cut each zucchini in half
then that half in half, so you have 4 wedges from each zucchini.
Next time I might try to do just halves so the parmesan bakes more
evenly, plus it would be easier to add the parmesan). In a small
bowl, stir together olive oil, lemon zest and garlic. Align zucchini
on prepared baking sheet spacing them evenly apart. Brush olive oil
mixture over tops of zucchini (working to get some of the
garlic/lemon zest on each piece and not just in one spot. It clumps
together a little so just spread it out).
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Sprinkle tops with parmesan cheese (try to get as much of it on the
tops as possible, you can pick up what was sprinkled off to the sides
of the zucchini and add it to the tops) and season lightly with salt
and pepper. Bake in preheated oven 11 - 13 minutes then, adjust
oven rack near top of oven and broil for several minutes until
parmesan is golden brown. Serve warm.
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