In a medium bowl, slice 2 medium zucchinis into 1/3-inch-thick spears.

Toss zucchini spears with 2 tablespoons of olive oil, 2 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon cracked black pepper.

Sprinkle ¼ cup freshly grated Parmesan over the spears, tossing gently.

Spread spears in a single layer on a parchment-lined baking sheet.

Bake at 425°F (220°C) for 5 minutes until tender inside with crispy edges.

Transfer spears to a platter, then sprinkle with chopped parsley and red pepper flakes.