1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel and mince or grate garlic. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve and peel onion; slice half into ¼-inch-thick wedges. Finely chop remaining onion until you have 2 TBSP (4 TBSP for 4 servings).