Our typical “go-to” method of cooking zucchini is on the grill.  But when it’s pouring rain, the grill is not that appealing… so I decided to try something new.  Since I’ve seen zucchini made as a pasta replacement a lot lately, I took that inspiration and made it my own.  Yummy & healthy!


  • 2 medium zucchini (yellow, green, or both)
  • Olive oil
  • Salt & pepper


Preheat the oven to 400 degrees F.

Wash and dry the zucchini.  Chop off the top and bottoms and toss out.  Next, chop the zucchini in half long-ways.  Then slice into long, thin strips and lay flat on a baking sheet.

Drizzle with olive oil, salt, and pepper until thoroughly, but lightly covered.

photo 1[1]

Bake on 400 degrees F for about 15 minutes, then flip the oven on broil for another 5-8 minutes until lightly charred.  Since zucchini typically throws off a lot of water, you want them to be crispy versus lightly roasted and too mushy.

photo 2[1]

Simple enough, right??  Enjoy!