VEGGIES: Simple Roasted Zucchini

VEGGIES: Simple Roasted Zucchini
A couple weekends ago when I was at Haymarket I picked up some really cheap zucchini – it was $1 for 5 of them. I was really struggling for ideas. I could have made some zucchini bread but who needs the extra carbs. I decided to simply roast it with some spices. I did two different kinds – regularly spiced and spicy zucchini. We finished both trays! Some of them got really crispy and were like chips! They have become a staple in our house!

UPDATE 7/15/2015: Last night I used our first zucchini from the garden to make the regularly spiced version. We again ate BOTH trays in one sitting. They are ADDICTIVE!

Ingredients:
Zucchini, sliced thinly with peel on
Extra Virgin Olive Oil (EVOO)

Spicy:
Paprika
Cayenne Pepper
Sea Salt
Fresh Ground Pepper
Crushed Red Pepper Flakes

**WARNING: These are REALLY spicy!

Regular:
Sea Salt
Lemon Pepper or Fresh Ground Pepper
Garlic Powder
Onion Powder

Directions:
1. Preheat oven to 350 degrees.
2. Slice zucchini very thin and place on a lightly Pam’d cookie sheet. Use a brush and brush both sides of the zucchini with EVOO.
**Drizzling the EVOO might soak the zucchini too much and they won’t get crispy in the oven.
3. Spice them to your hearts content.
4. Roast for 20-25 minutes or until slightly crispy on the edges.
5. Enjoy!

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