1. Preheat the oven.
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Using parchment paper makes cleanup easier and prevents zucchini from sticking.
2. Prepare the zucchini
Wash the zucchini thoroughly and pat them dry.
Cut off both ends.
Cut the zucchini into slices about 1.25 cm thick.
Try to make slices of relatively uniform thickness so that they cook evenly.
Avoid cutting them too thinly, as zucchini that is too thin can become soft and watery before the cheese has had time to brown.
3. Season the zucchini
Place the zucchini slices in a large bowl.
Add the olive oil, garlic powder, Italian herbs, paprika, salt and black pepper.
Toss gently until the zucchini is evenly coated.
Don’t use too much oil because zucchini naturally contains a lot of water.
4. Arrange them on the baking sheet.
Arrange the zucchini slices in a single layer on the prepared baking sheet.
Leave a small space between each piece.
Avoid stacking the baking discs, as good air circulation allows the edges to roast rather than steam.
5. First Cooking
Place the baking sheet in the preheated oven.
Bake for about 10 to 12 minutes.
The zucchini should start to soften while maintaining its shape.
6. Add the cheese
Remove the baking sheet from the oven.
Sprinkle each zucchini slice with grated mozzarella.
Finish with a small amount of grated Parmesan cheese.
For extra flavor, you can add a pinch of Italian seasoning or paprika on top of the cheese.
7. Bake until the top is golden brown.
Return the baking sheet to the oven.
Bake for another 6-10 minutes, or until the cheese is completely melted and starting to brown.
For an even more golden and gratin crust, put the oven on broiler mode for about 1 to 2 minutes at the end.
Watch carefully as cheese can burn quickly under the broiler.
8. Garnish and serve
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