Another use for the piles of summertime squash! I thinly sliced zucchini with my mandoline and then wrapped in paper towels for a bit to try to get some of the moisture out. I put the ribbons in a tupperware container with olive oil, kosher salt, and minced garlic, sealed and and shook to coat.
Then, I laid them out on cooling racks that were on cookie sheets.
Roast at 450 for about 10 minutes or until browning - serve immediately (mine sat out and were cold... but still yummy!)
1 comment:
Great idea! I've never thought to treat my zucchini like eggplant, but it makes sense.
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