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.
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.
Simple enough, right?? Enjoy!