Recipe developed by Alanna Marise
Preparation Time: 15 minutes, Cooking Time: 30 minutes
Zucchini is one of the best summer crops, and also happens to be one of my favourite vegetables. Over the summer months we have a constant supply of zucchini in our fridge and I am always looking for new ways to use this marvelius vegetable. These zucchini rounds add a nice hot hit, alongside many staple dinners such as steak, fish or baked chicken. The chilli and thyme seeps into the zucchini while it is cooking and so the zucchini rounds melt in your mouth when eaten, leaving a warm, spicy aftertaste. The crispy edges to the baked zucchini add a satisfying crunch, and with the simplicity of the dish, will surely become a common way of cooking zucchinis throughout the summer.
- One large or two medium sized zucchini
- 2 T dried chilli flakes
- 2 T dried thyme
- 1 T each salt and pepper
- 3 T olive oil
1 Line a baking tray with baking paper, and preheat the oven to 180º celsius.
2 Slice zucchini into rounds about half a centimeter each. The thinner they are sliced, the crispier they will be when baked.
3 Place zucchini rounds on the prepared tray and drizzle over olive oil then season with chilli flakes, dried thyme, salt and pepper.
4 Bake for 30 minutes or until golden and crispy around the edges.
*to add a bit of extra crisp, you can sprinkle parmesan over the top of the zucchini before baking.
Have you tried this out? Be sure to tag me in any and all Instagram posts if you give this a go! (@lana_holla and #alannamarise) I would love to see how yours turns out!