### **Ingredients**
* **4 fresh, firm zucchini**, quartered lengthwise into spears
* **½ cup grated Parmesan cheese** (finely grated works best for sticking)
* **1 teaspoon garlic powder**
* **½ teaspoon dried oregano** or Italian seasoning (optional, for depth)
* **2 tablespoons olive oil**
* **Kosher salt and freshly cracked black pepper** to taste
* **Fresh parsley**, chopped (for garnish)
### **Instructions**
1. **Prep the Oven and Pan:**
Preheat your oven to **200°C (400°F)**. Line a large baking sheet with parchment paper or a wire cooling rack set over the pan. Using a rack allows hot air to circulate under the spears, ensuring they stay crispy on all sides.
2. **Dry the Zucchini:**
Pat the zucchini spears thoroughly dry with paper towels. Removing excess moisture is the secret to preventing them from becoming soggy during the bake.
3. **Mix the Coating:**
In a small bowl, combine the Parmesan cheese, garlic powder, dried oregano, salt, and pepper. Stir until the spices are evenly distributed throughout the cheese.
4. **Coat the Spears:**
Place the zucchini spears in a large bowl. Drizzle with the olive oil and toss gently with your hands until every side is lightly coated. Sprinkle the Parmesan mixture over the zucchini and toss again, pressing slightly so the cheese adheres to the flesh of the spears.
5. **Arrange and Bake:**
Place the spears on the prepared baking sheet in a single layer, skin-side down. **Do not crowd them**, as they need space to roast rather than steam.
6. **The Golden Finish:**
Bake for **15–20 minutes**, or until the zucchini is tender when pierced with a fork and the Parmesan crust is golden brown and bubbling. For extra crunch, you can turn on the broiler for the last 1–2 minutes, watching closely to prevent burning.
7. **Serve:**
Garnish with fresh parsley and serve immediately while hot. These pair beautifully with a side of marinara sauce or a zesty lemon-aioli for dipping.
### **Pro-Tip for the Perfect Crunch**
If you want an even thicker crust, add **2 tablespoons of Panko breadcrumbs** to your Parmesan mixture. It provides an extra layer of texture that holds up well against the moisture of the zucchini.
