Toasted Zucchini

Thank you Merle for this easy, quick and useful recipe.
4 zucchini, thinly sliced
4 Tbsp olive oil
sea salt and pepper
Heat the oven to 450 F, 240 C, Gas Mark 8. Very hot.
Toss the zucchini in the olive oil salt and pepper. Sprinkle with paprika. Place on a non-stick baking tray.
Bake for 25 – 30 minutes until crisp.
Serves 4 people.
Serve hot or cold for nibbles or to use for dipping.
Serve as a vegetable side dish to a meal.
I think that they should keep in an airtight container in the refrigerator but we had non left over!


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Dips and Dippets, Hors-d'Oeuvre, Vegetable dish and tagged , , , . Bookmark the permalink.

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