Oh, bless the big zucchini boats! Because without them we could not roast their seeds. Zucchini seeds are much better than pumpkin seeds, just pop the entire seed in your mouth (shell and all) and enjoy this light, crisp treat!
To gather the seeds, cut one large zucchini in half, and spoon out the seeds. Rinse the seeds in a colander, to help remove the seeds from any fiber.
In a pan, place the clean seeds and spray with olive oil. Lightly sprinkle the seeds with a coarse sea salt. Bake at 400 for 15 minutes, just until the seeds begin to brown. Depending on how many seeds you are cooking, you may need to shake the seeds around mid way, to ensure even cooking.