Baked Zucchini with Garlic, Basil and Pecorino

feastingathome.com
serves 4
​Ingredients

• 4–5 medium zucchini, sliced into 1/3 inch thick disks (about 5 cups)
• 2 tablespoons olive oil
• 1 teaspoon granulated garlic powder, or 2 finely minced cloves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Aleppo Chili Flakes (or regular chili flakes )
• 1/4 cup finely grated pecorino cheese (or sub parmesan or asiago)
• 6–8 torn basil leaves

Preparation​

1. Preheat oven to 425F
2. Slice the zucchini into 1/3 inch disks. Place in a bowl and drizzle with the olive oil, sprinkle with salt, garlic powder, pepper and optional chili flakes.  Place in a single layer on a parchment-lined sheet pan. Lightly sprinkle each slice with 1/3 teaspoon grated pecorino.  
3. Bake in the oven 18 minutes, check, and if need be, rotate, or tent lightly with foil (if getting too dark) and continue baking 5-10 minutes until fork tender. You want tops nicely golden and crispy with tender middles. 
4. Place on a plater and scatter with the torn basil leaves.  Enjoy! 

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