Trim the zucchini ends, then slice them into half-moons.
Lay the slices on a parchment-lined baking sheet, season with salt and pepper, and drizzle with olive oil.
Toss to coat well. Bake at 200°C for 35-40 minutes.
While the zucchini is baking, dice the potatoes into small cubes.
In a pot, add the diced potatoes, garlic, and a pinch of salt. Pour in water, bring it to a boil, and let it cook for 15 minutes.
Add the roasted zucchini to the soup and cook for an additional 5 minutes.
Blend the vegetables and broth in a food processor, add Parmesan, and blend until smooth and creamy.
Serve the soup topped with breadcrumbs. Enjoy!
