Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. The high oven temperature helps the zucchini roast instead of steam, creating tender centers with lightly browned edges. The parchment paper also prevents sticking and makes cleanup much easier.

Wash the zucchini thoroughly under cool running water and pat them completely dry with a clean kitchen towel or paper towels. Slice each zucchini into even ¼-inch-thick rounds using a sharp knife. Keeping the slices the same thickness helps them cook evenly, so every round becomes tender at the same time without some turning mushy while others remain undercooked.

Place the zucchini rounds into a large mixing bowl. Drizzle with the extra virgin olive oil, then add the minced garlic, Italian seasoning, salt, and freshly ground black pepper. Gently toss everything together until every slice is lightly coated with the oil and seasonings. Make sure the garlic is evenly distributed so each zucchini round gets plenty of flavor.

Arrange the seasoned zucchini rounds in a single layer on the prepared baking sheet, leaving a small amount of space between each slice. Avoid overlapping them, as this traps steam and prevents the zucchini from roasting properly. Giving each slice room allows the edges to caramelize while keeping the centers tender.

Sprinkle the freshly shredded sharp cheddar cheese evenly over each zucchini round. Try to cover each slice with a thin, even layer of cheese rather than piling it on too heavily. This helps the cheese melt evenly and creates a delicious golden topping without overpowering the zucchini.

Place the baking sheet in the preheated oven and bake for 15–18 minutes, or until the zucchini is fork-tender and the cheese is fully melted with lightly golden edges. Keep an eye on the zucchini during the last few minutes of baking to avoid overcooking, as zucchini can quickly become too soft if left in the oven too long.

If you prefer an extra crispy, golden cheese topping, switch the oven to broil and broil for 1–2 minutes. Watch the zucchini closely during this step because the cheese can brown very quickly. Remove the baking sheet as soon as the cheese develops a beautifully bubbly, lightly toasted finish.

Carefully remove the baking sheet from the oven and let the zucchini rounds rest for 3–5 minutes. This short resting time allows the melted cheese to set slightly, making the rounds easier to lift from the baking sheet while also helping the flavors come together.

Just before serving, sprinkle the zucchini rounds with fresh chopped parsley for a burst of color and freshness. Add a squeeze of fresh lemon juice to brighten the savory flavors, and if you enjoy a little heat, finish with a pinch of crushed red pepper flakes. Serve warm as a healthy appetizer, flavorful side dish, or light snack while the cheese is still perfectly melted.