Ingredients:

  • 4 medium zucchinis, sliced into ½-inch rounds (about 900g)
  • 3 tablespoons extra virgin olive oil (45ml)
  • 1 teaspoon sea salt (5g)
  • ½ teaspoon freshly cracked black pepper (2g)
  • 1 teaspoon garlic powder (3g)
  • 1 teaspoon dried oregano (1g)
  • 1 teaspoon dried thyme (1g)
  • Optional: Fresh herbs for garnish (e.g., parsley or basil)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Wash the zucchinis and slice them into ½-inch rounds.
  3. In a mixing bowl, combine olive oil, sea salt, black pepper, garlic powder, oregano, and thyme.
  4. Add the zucchini rounds to the bowl and toss until well coated with the seasoning mixture.
  5. Spread the coated zucchini evenly on a baking sheet lined with parchment paper, ensuring they are not overlapping.
  6. Roast in the oven for 20-25 minutes, or until golden brown and tender. Turn halfway through cooking for even browning.
  7. Remove from the oven, garnish with fresh herbs if desired, and serve warm.