Zucchini has quickly become one of my favorite Paleo side dishes. I grill it, I fry it, I broil it. I’ve sliced it every which way. I dump herbs and spices galore on it. I love it!
Today, I sliced two zucchinis diagonally (one small zucchini per serving), laid them out on a greased baking sheet, and sprinkled them liberally with my spice container that says “Italian herbs.” I also like using my spice grinder called “Pizza Spices” for Italian-style broiled zucchini dippers sometimes. But if you don’t have anything halfway fancy like that, just some salt, pepper, garlic powder, and oregano will work just fine.
Then all you have to do is put the sheet on a rack that’s about six inches from the top of your oven (for me that’s the top rack) and wait until they start to brown. My 1/2 to 1/4 inch slices (I’m not very consistent) browned after about seven minutes. Then I flipped them all over and gave them another three or four minutes. Most of the time, if you cut them thin enough, you don’t really have to worry about flipping them over. They’ll be cooked well enough when just the one side is browned.
The dipping sauce is just some canned tomato sauce I found that had the least amount of sugar and zero canola oil. All I added were some extra “pizza grinder” spices and of course the Parmesan cheese that I grated over the whole shebang. I know, canned sauce is a crappy shortcut, but some days I just have better things to do than spend a half hour making fresh tomato basil oregano garlic dipping sauce for my zucchini munchies!
One last pic… there actually was some chicken covered in mushrooms, onions, bell peppers, and more sauce on my plate, but it was pretty boring. All I really wanted was more zucchini please!