Baked Herbed Zucchini

by Carolyn
(Newport)

I made up this recipe when I was looking for a different way to fix zucchini. I'm sure there are lots of recipes similar to it but its so easy and so tasty! Enjoy!


You will need at least 3 small to medium zucchini. Try not to buy oversized zucchini because the meat can be pithy, the seeds are tough, and it's just not as tasty. Buy produce from your local farmers market or grocery and you'll have a healthier dish!

3 small(er) zucchini
Olive Oil
Fresh herbs of your choice
Salt, pepper
Large cookie/baking sheet

Preheat the oven to 425 degrees.

Clean the zucchini but don't remove all of the skin. I like to clean them so they looked like a striped green zebra. Cut into 1" to 1&1/2" round sections. Place in a large bowl.

Drizzle a 1 - 2 tablespoons (or however much you like) olive oil over the zucchini. Add salt and pepper to taste. With scissors, trim your favorite herbs into the mix. I use thyme and rosemary but just use what you have on hand. Italian seasonings are always great! Add garlic powder if you like too!

Mix well. Place individual slices on a baking sheet.

Bake for approximately 10 minutes or until zucchini is still crisp but cooked through. Cool and serve. Makes about 4, half cup servings, depending on how much you eat waiting for the rest of dinner to cook!

These are so good! They just melt in your mouth! Yummy!

*********

These are so good and simple! Fantastic!

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