Wash zucchini and cut into 3-inch lengths. Cut each 3-inch section into ½-inch thick sticks.
In a bowl or plastic bag, combine zucchini sticks with oil, garlic powder, oregano, salt and pepper. Place in a single layer on a large baking sheet. Leave space between the pieces for better roasting. Lining the baking sheet with foil or parchment paper will help with cleanup.
Bake for 12 to 15 minutes, or until lightly browned but still tender-crisp.
Refrigerate leftovers within 2 hours.
Try adding other seasonings such as parmesan cheese, onion powder or red pepper flakes.