Stovetop cooking is my go-to so I decided to change things up. Noticing that some oven roasted vegetables get a sweet caramelized flavor gave me ideas, so I thought why not zucchini?
Start by washing and cutting off the rough ends. Slice your zucchini into rounds approximately 1/8 inch thick or shall I say thin, like a jarred pickle chip. Spread out the rounds on a foiled cookie sheet then drizzle liberally with olive oil. Add a sprinkle of garlic powder and fresh cracked black pepper. Bake for 20-25 minutes.
Cooking time will depend entirely upon your individual batch. I have made this recipe at least five times and not twice has the cook time been exactly the same. After 25 minutes watch the oven.
The trick to this recipe is to make sure the zucchini rounds are spread out evenly and not overlapping. It is okay if they touch but they cannot overlap. And use a timer! It’s the occasions I don’t that I end up burning something. Also, zucchini shrink when you cook them so make at least 1-2 zucchini per person.
Check out my before and after pics.