Parmesan Zucchini Spears

Are you ready to up your zucchini game? And by 'up your game' I don't mean 'up your work'. This is a very simple, yet insanely delicious way to use up all that late summer zucchini that is coming out of ears everywhere. Make only what you'll eat--leftovers of this particular side aren't stellar. 

Parmesan Zuchhini Spears

• slightly adapted from damndelicious.net
• -4 zucchini, quartered lengthwise (smallish to mid size; no big kahunas for this recipe please)
• -1/2 cup freshly grated Parmesan
• -2 t. dried parsley
• -1/2 teaspoon dried thyme
• -1/2 teaspoon dried oregano
• -1/2 teaspoon dried basil
• -1/4 teaspoon garlic powder
• -Kosher salt and freshly ground black pepper, to taste
• -2 tablespoons olive oil

Place your zucchini and the olive oil in a large Ziploc bag. Shake to coat. Mix all the other ingredients (cheese and seasonings) together in a small dish, then add to the bag and shake again until the zucchini are nice and coated. Place a metal cooling rack on top of a large baking sheet lined with foil and spray well (or some other metal rack...I use the ones from the inside of our smoker). Arrange the spears on the rack, making sure they don't touch (so they roast and don't steam). Take any leftover seasoning goodness from the bag and press it on the spears. Bake at 350 for 12-15 minutes, or until tender. Turn on the broil and broil an additional 2-3 minutes or until crisp and toasty. Devour. Marinara and/or ranch for dipping are optional, but tasty.