Thursday, April 24, 2008

Roasted Zucchini

A few years ago, my mom gave me a mandolin (not that one exactly but you get the idea). At the time, I didn't think I needed it. I gave it to my grandmother--or so I thought. Well, I guess I didn't because the other day I found it in my kitchen cabinet. Older and wiser, I now know that every kitchen needs one of these things!

So tonight, I decided to make roasted zucchini chips (along with these Ethiopian lentils and a big salad). Eric swore he didn't like zucchini. I was pretty much convinced that if I cooked zucchini in the right way, I could get him to eat it. So using my found mandolin, I sliced the zucchini paper thin, tossed it with a teaspoon of olive oil, some thyme and salt and pepper. I then roasted the zucchini slices in my toaster oven for about 25 minutes at 425 degrees. They came out crispy and delicious. Not only did Eric eat a serving of the zucchini...I caught him having seconds! Pretty amazing, I think!


jaime said...

Thanks for the tip. I might try this with summer squash too. Corey's parents grow both and give us lots during the summer and he hardly eats veggies. Unless, of course they are battered and deep fried.

Bianca said...

I've been wanting a mandolin!!!! Those sound great!