culinary review

Thinly Sliced Baked Zucchini

Last Modified: 09/16/10
First Published: 09/16/10
Views: 562
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Views: 562

This is an excellent way to cook zucchini: it makes it flavorful and very versatile. If you happen to have a couple of extra zucchinis left over, either from the Summer harvest or perhaps from the Farmer's Market, then this is one of the easiest and most flavorful dishes you can make with it. By slicing the zucchini thinly and flavoring it with olive oil, garlic, salt and pepper you concentrate the flavors which in turn makes it even more delicious.

These thin zucchini slices are great to serve as a side dish, on sandwiches or as part of a pasta salad for example. The method couldn't be simpler and it's a great thing to make if you have a little too much zucchini on hand which don't know what to do with.



Start with washing the zucchini(s), cut of the ends, then with a cheese slicer or mandolin, slice long thin slices lengthwise. Place these slices on a sheet pan, drizzle a liberal amount of olive oil and add minced garlic (don't use pressed garlic here, it doesn't provide as sweet a flavor) along with salt and freshly ground pepper. Bake in a 350 degree oven for about 15 minutes or until slightly brown on top.

Tip! If you have extra vegetables on hand such as tomatoes, onions and peppers, then you could easily add to this dish: slice the vegetables thinly (however cherry tomatoes can be left whole), and cook it all together on the sheet pan. This is a perfect side dish, or simply add some freshly cooked pasta and cheese for a nice meal.