This is such an easy dish for weekday meals. Zucchini is plentiful and inexpensive right now- so benefit from it! I usually portion about 1 1/2 zucchinis per person (average size) as this will disappear off of the table very quickly.
Simple, quick, and delicious. What could be better? The best part- as long as you have the fridge space- you can make the whole dish ahead of time, and then just pop it in the oven 30 minutes before dinner. I've used all kinds of different cheeses; anything hard and meltable will be delicious. This time I used a balsamic-rind parmesan (yum!), but anything from swiss to fontina to white cheddar would work.
Here's how it's done:
Preheat your oven to 450. Any time you are roasting veggies, the goal should be hot and quick, not low and slow. This keeps them from steaming and getting soggy.
Line a sheet pan with aluminum foil. Lightly grease the foil with butter.
Slice your (washed) zucchini into similar-thickness rounds. You want them as close as possible to the same thickness throughout, to ensure they will bake evenly. As you slice them, layer them on the sheet pan.
Once they're all sliced, season the whole pan liberally with salt and pepper. If they don't all fit on one layer, that's okay.
Now cover them with the thinly grated cheese and send them to the oven! Especially with hard cheeses, I like to use my microplane for this.
Cook the zucchini for 20-25 minutes, until the edges are nice and brown and the cheese is browned and bubbling. Serve immediately.
Here's the recipe: