When roasting zucchini, it’s not necessary to peel away the green skin. The skin will soften as the vegetable roasts, so there’s no reason to discard it. If you wish, you can roast entire zucchini halves, or cut them into long strips like dill pickles. Cut them into whatever shape you like.
Try using dried oregano, lemon zest, and fresh parsley if you want to have Mediterranean flavors.
Lay the zucchini rounds onto a plate lined with paper towels. Sprinkle them with salt. Let them sit for 10 minutes. Use a paper towel to wipe the moisture from each piece.
