Parmesan Roasted Zucchini Coins
These savory, crisp little coins are SO much more than the sum of its parts. I can’t help myself around a tray of these and often gobble down half the pan before they make it to the table. Getting the slices uniform helps them cook evenly, so use a mandoline if you have one! If not just do your best to cut then evenly.
Ingredients:
Makes 4 servings
4 zucchini, sliced about ¼ inch thick
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon garlic powder
2-4 tablespoons freshly grated parmesan
Directions:
Preheat your oven to 450 F and line two baking sheets with parchment paper. Toss the zucchini with the olive oil, salt, and garlic powder. Spread them on the baking sheet in an even layer. Grate the parmesan over top and put it in the oven. Set a timer for 10 minutes.Take a peek and decide how much longer they’ll need. Usually 20 minutes total is perfect!
