This one is from French chef Jacques Pepin, and is in honor of my mother's birthday yesterday, because she found herself quite surprised that she liked this. I find that it can take on the longer side for the zucchini to take on the more browned look, which I like.
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2
medium zucchini
-
½
teaspoon salt
-
½
teaspoon ground black pepper
-
2
tablespoons white wine vinegar
-
4
tablespoons corn or safflower oil
- Preheat oven to 400 degrees.
- Wash the zucchini, trim and discard the ends,
and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one
layer on a large cookie sheet and sprinkle them with the salt. Place in
oven for 5 to 7 minutes, until they soften slightly.
- Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.
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