Roasted zucchini spears - Rinse the zucchini, pat dry with paper towels. Cut lengthwise and then into 6-8 pieces so you have thick spears. Pat dry with paper towels again. Place all dry seasoning ingredients in a bowl. Mix.
Preheat oven to 400 degrees. Place zucchini on a plate and drizzle with olive oil. Sprinkle dry ingredients over the top and bottom of each one.
Put a wire rack on top of your baking sheet and spray lightly so nothing sticks. Place each prepped spear on top and bake for 15 minutes at 400 F. or until they are as tender and browned as you like.
If you want it really crispy browned on top you can switch to broil for 1 minute at the end. Sprinkle with lemon juice and salt and pepper again if desired.
Roasted whole zucchini - Preheat oven to 400 degrees. Rinse and dry outsides, cut and discard ends. Continue on with other instructions coating with olive oil and seasonings but bake on rack for 20-25 minutes or until fork tender to your liking.