Zucchini spears roast until deeply golden and caramelized at the edges, tossed simply with olive oil, garlic powder, and a good crack of black pepper before hitting a hot oven. That single flip halfway through is the trick to getting tender centers with those crisp, browned cut sides, and a scatter of fresh parsley and a squeeze of lemon at the end brightens everything right up. It's a fast, vegetable-forward side that leans hard into good olive oil and simple seasoning, which is exactly the kind of everyday cooking this way of eating is built on. Bright, garlicky, and satisfying without any fuss, this is a side dish you'll want in heavy rotation on a Mediterranean-style table.
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Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or leave it unlined — both work.
Trim the ends from each zucchini, then halve them lengthwise and cut each half lengthwise again into spears, giving you 4 spears per zucchini.
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