I forget where I picked up this idea – but it worked! So if you're looking for something a bit different to do with zucchini, you could try this.
Cut your zucchini up into planks – I did it by cutting each zucchini in half across ways and then slicing the pieces lengthways until you have wide batons which I call planks.
Put your seasoning into a bowl. I used:
Grated fresh turmeric (handle carefully, it stains)
Grated fresh ginger
1tsp cumin (not too much – it's strong)
1 tsp mustard seeds (or mustard)
Salt (I used pink)
Toss your zucchini planks in the spices and let them sit while the oven is heating up to high – it's important that the oven is really hot for this technique to work.
Spread the planks out across some baking trays – leaving plenty of room between them. Roast for about 15 minutes, turning over once. I used fan bake.
Served with a squeeze of lemon and garnish of basil, they were tasty. The edges were a bit crispy and the middle was soft but not mushy.