Some young zucchini will resist the heat and take a long time to wilt, while older zucchini can be pithy and may cook quite quickly. Keep a close eye on it. As the zucchini cooks, it will shrink, giving up yet more of its moisture until it darkens and wrinkles on the edges. The strips are cooked when they are golden-brown on the cut surfaces and the flesh is a very soft pulp. Remove the roasting pan from the oven and transfer the zucchini to a serving plate, arranging the strips in rows.
Any leftovers are great cold on sandwiches or with salads.
Serving Suggestions Serve with grilled lamb or steaks. Inspect zucchini carefully. It should feel firm, not flabby. The skin of a healthy zucchini will have a waxy feel and should be unblemished. I generally look for zucchini between 5 and 8 inches long and, as with all vegetables, try to buy ones the same size so the cooking times will be even.