Wash and dry zucchini thoroughly — surface moisture causes steaming, not roasting. Slice into rounds or half-moons about ½ inch thick; thinner slices go floppy, thicker ones hold shape and caramelize better. Toss in a bowl with olive oil to coat evenly. Season with salt and pepper just before spreading on the pan — salting early draws out moisture and makes zucchini soggy. Add dried Italian seasoning or garlic if desired.

Preheat oven to 218°C with the rack in the upper third. Line a rimmed baking sheet with parchment. Spread seasoned zucchini in a single layer — no crowding. Use two pans for a large batch. Roast 12–18 minutes. Check at 12 minutes. Flip once at the halfway point if you want browning on both sides; pieces are ready to flip when they release cleanly from the parchment. Thinner slices finish near 12 minutes; ½-inch cuts may need the full 18. Watch edges and undersides, not just the clock.

当边缘金黄和中心叉子嫩时完成。片应该看起来略微收缩和焦糖化——不是苍白或湿漉漉。如果软但没有棕色，给它2–3更多分钟；棕色是风味提示。立即上菜——西葫芦快速释放水分并在放置时变软。用一挤柠檬、帕玛森或新鲜草本植物完成。关键错误要避免：拥挤平底锅导致蒸，不是棕色。片必须不接触。