Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat.

Slice zucchini into 1/2-inch-thick slices and then halve each slice.

In a large bowl, combine zucchini, olive oil, lemon juice, garlic, oregano, salt, and pepper. Spread evenly on prepared baking sheet.

Bake for 15 minutes. Remove from the oven and sprinkle half of the parmesan evenly on top. Return pan to the oven for 3–5 more minutes, until the zucchini is fork-tender without being too soft and mushy.

Remove from the oven and sprinkle with remaining cheese. Feel free to serve with optional lemon zest, red pepper flakes, and/or fresh parsley garnishes on top.

Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat as desired.