1Position rack in lower third of oven; preheat to 450 degrees F. Coat a 7x11 inch baking dish with cooking spray.
2Combine garlic, 1 tablespoon oil, marjoram (or thyme), salt and pepper in a large bowl. Add zucchini;toss until evenly coated. Transfer to the prepared baking dish.
3Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.
4Meanwhile, combine breadcrumbs, parmesan and the remaining 2 tablespoons oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until the topping is crisp, about 15 minutes more.
5Serving size: 1 cup each
Calories:201, Fat:14g, Sat:3g, Mono:9g, Cholesterol:9mg, Carbs:13g, Sugars:0, Protein:7g, Fiber:2g, Sodium:322mg, Potassium:406mg