So, let’s say you are having a few friends over for happy hour or drinks before dinner out, OR you need a simple side dish to serve with grilled chicken or fish. Here you go! Last week’s Mary Yana’s Marvelous Monday Mystery Manja recipe was also a zucchini recipe, a very basic and easy Zucchini Soup made with the Laughing Cow cheese, it is actually a recipe from France. Well, this week’s M/M comes from Italy, Toscana. Zucchini are so plentiful now in many regions, you’ll have no problem finding very fresh ones. If you grow them in your home garden, you’ll probably know not to let them get too big for the most flavorful taste. We enjoyed this dish at an olive farm. I think you’ll like it…
Ingredients
3-4 Zucchini (1/2 zucchini per serving approximately)
Extra Virgin Olive Oil
Sea Salt
1/2 clove garlic minced or to taste
Method
1. Preheat oven to 375 degrees F.
2. Wash and dry zucchini.
3. With a mandolin, slice your zucchini. You could also use a Zoodler. The point is to slice zucchini thin. Place a paper towel atop cut Zucchini to absorb some of the water.
4. Toss in a bowl with a drizzle of the olive oil, not too much. A sprinkle of the sea salt, about an 1/8 - 1/4 teaspoon, and the garlic.
5. With some olive on a paper towel, wipe a cookie sheet.
6. Pour mixture on the cookie sheet.
7. Bake for 15 minutes.
8. This can be served heated or at room temperature. I have even had it out of the fridge for lunch the following day with fish.
