Ingredients
4 medium zucchini (or a medium globe eggplant)
Olive oil, coconut oil, or your favorite fat
Salt and Pepper
Balsamic vinegar or lemon juice
Your favorite herbs, chopped (basil, Italian parsley, etc.)
Directions
Preheat the oven to broil and made sure the top rack is about 6 inches from the heating element. Thinly slice the zucchini or eggplant (1/4 “ thick) using a mandoline slicer.
Line a baking sheet with aluminum foil. Drizzle a generous amount of olive oil, salt, and pepper on the foil.
I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned. Or use a silicone brush.
Seasoned the zucchini with some more salt and pepper. Place the tray in the oven and broil for about 8-10 minutes, flipping the slices and rotating the tray halfway through. Watch the slices carefully because they can go from lightly browned to charcoal in about a minute.
Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice or you can use them in place of noodles. Top with herbs and heirloom baby tomatoes.