From nom nom paleo
Ingerdiants one tray (feeds 2 people):
- 4 medium zucchini (or a medium globe eggplant)
- Avocado oil, palm oil, coconut oil, or your favorite fat
- Kosher salt
- Balsamic vinegar or lemon juice
- Your favorite herbs, chopped (basil, Italian parsley, etc.)
- I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (1/4 “ thick) using a mandoline slicer.
- No mandoline? Benriner makes a cheap one that my chef sister swears by. It’s important to have uniformly thick slices because otherwise it won’t brown evenly.
- I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil.
- I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned.
- (Or, if you prefer, just use a silicone brush to apply the oil.)
- I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through.
- Watch the slices carefully because they can go from lightly browned to charcoal in about a minute.
- Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice…or top with chopped herbs…