Based on this recipe.
Preheat oven to 350F.
Spray a small baking dish with cooking spray. Wash and dry the zucchini (mix in yellow squash if you like), chop into half-moons or discs, and add to the baking dish. Slice several sprigs of green onion and toss those in too. Then add shredded cheese (I used parmesan), some garlic powder, some black pepper, lots of paprika, and lots of basil or Italian seasoning. Mix well.
Bake for 35mins. If desired, sprinkle more grated cheese on the top and bake for another 15mins or until cheese is browned.
Verdict: This dish ended up VERY watery when made according to the recipe linked above — I had to drain the pan midway, and even then the zucchini came out looking boiled rather than roasted. Salting the zucchini beforehand (as you would an eggplant, to get the water out) might work, and/or baking in a shallower dish at a higher temp — I’d wager that 425 or even 450 wouldn’t be too high for my tastes! The cheese took forever to brown at 350 in my oven. On the other hand, the flavour combinations are great — the green onions worked especially well.