I love a well-cooked zucchini. It’s delicious with a little olive oil and spices. If you have a mandolin, you can make a pile of thin slices. I love-hate our talented mandolin slicer because I’m always wary of slicing my fingers along with the veggies. Yet, she produces beautiful thin works of art that can be grilled or made into gluten-free zucchini lasagna. If you don’t have a mandolin, you can set aside some low-grade fear and just slice your zuke super-thin. I use parchment paper for easy pan clean-up.
- Use a large baking tray, coat it with olive oil, or lay a piece of parchment paper to fill the pan.
- Arrange your zucchini strips so they overlap slightly.
- Prepare tomatoes. Cut cherry tomatoes in half or cut thin slices of larger tomatoes. I arranged them across the middle of the tray.
- Lightly pour olive oil or sesame oil over zucchini slices and spread it across the pieces. Top with a bit of sea salt and your favorite spices. We especially like za’atar, a middle-eastern combination of hyssop, oregano, sesame seeds and salt.
- Bake at 350° until grilled to your desired perfection.
- Using a spatula, remove slices from baking tray and toss lightly to serve as a side dish.
I hope this inspires you for a yummy veggie meal!