Preheat your oven to 400°F (200°C). Slice the zucchini into rounds, lightly coat them with vegetable oil, and arrange them on a baking sheet. Roast in the oven until golden brown, about 20-25 minutes.

While the zucchini is roasting, heat a small amount of vegetable oil in a pan over medium heat. Add the chopped onion and fry for 2 minutes until translucent.

Add the butter to the pan along with the sliced mushrooms. Fry for about 5 minutes, or until the mushrooms are tender and golden.

Stir in the minced garlic, a pinch of salt, hot pepper flakes, and paprika. Cook for an additional 2 minutes, allowing the flavors to meld.

Pour in the soy sauce and cook for another minute until the mixture is well combined and slightly reduced.

Arrange the roasted zucchini rounds on a serving platter. Top with the mushroom mixture.

Grate Parmesan cheese over the top and garnish with freshly chopped parsley before serving.