1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 – 1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 pounds zucchini, trimmed and sliced into 1/4-inch-thick rounds
1/3 cup finely shredded Parmesan
Chopped parsley for serving
Preheat the oven to 425 degrees F with a sheet pan inside.
In a small bowl, combine the onion powder, garlic powder, red pepper flakes, salt and pepper. Stir in the olive oil.
Place the zucchini in a large bowl. Pour in the oil mixture tossing to coat all the sliced zucchini.
Carefully remove the sheet pan from the oven. Place the zucchini in a single layer making sure that none of the slices are overlapping. Sprinkle the zucchini with the Parmesan.
Roast for 30-35 minutes until the zucchini is golden brown. Top with chopped parsley before serving.