I added some garlic powder and garlic salt to this recipe, and it was absolutely divine (not to mention easy). I ate a whole pan by myself in 2 minutes! This will be a frequent dish in my kitchen.
We doubled the recipe..thinking I was going to have some left over for 2 of us. Was I wrong. These were fantastic and really easy. Note to self: you can make these ahead of time but tossing the zucchini into a bag and leaving until ready to dump on the cookie sheet. It worked great! Thanks for my new summer recipe for all that zucchini I plan on picking up on sale :)
This was fabulous! I don't follow directions well, but I melted a chunk of margarine in a bowl, added garlic powder, salt, pepper, oregano, and basil, and stirred in my zucchini coins little by little before throwing them in my ungreased Pyrex. It was delicious - I made a HUGE batch, and I'm glad! My mother, who won't eat anything that looks like it might have a veggie in it, went for thirds!!! My 12 month old loved it, too, and so did the pickiest one of all (ME!). Thanks for this recipe - I'll definitely be making it again and again!
I tossed my zucchini with the oil and oregano and added 1TB each of flour and seasoned bread crumbs with 2TB of parmesan cheese. I laid out on baking sheet as instructed but baked at 375 as others had suggested and they came out great. Thanks for posting.
I have an abundance of zucchini this summer and have tried several ways now to change it up. This is the BEST way yet, and it's so simple. It even got my husband eating it, that he cleared the plate and ate more than anyone! This is the man who in his 36 years of living never touched it before. So good, thank you for the recipe!!
Tried these tonight. Great side dish. Very simple, easy, and tasty. I put zucchini in a ziplock and poured 2 T canola oil and 1 T of melted butter and shook it to get them evenly coated then layered them on the baking sheet and sprinkled the seasonings on it. I baked mine at 375 and then broiled the last 10 minutes. Turned out nicely golden brown and not soggy or too moist. Thanks for sharing!
I love this recipe. I thought I would try it about a week ago and have cooked it three times this week for lunch. I was so suprised when I offered a bite to my boys (3&4) and they ate it up. I had to doubled the recipe today so they could have some with their sandwiches. Thanks so much. Will keep this recipe for a long time.
Yes, this had a good flavor and was easy. Use fresh parmesean and DON'T cook for 30 minutes!!! Even at over 5,000 feet where I live, 10 minutes was all it took for 1/4" slices. 30 minutes cooking would be nothing but mush.
I make baked zucchini all the time but cut it into spears or lengthwise quarters and that is good but for some reason the preparation in this recipe is great!!! I didn't have any oregano so I used fresh parsley. I was also too impatient to wait 40 minutes for this to cook so I cranked up the heat to 425 and baked the zucchini while I prepared Lemon Garlic Pasta and 4 Minute Spicy Garlic Shrimp. By the time the other dishes were done the zucchini was cooked perfectly. I will be making this often! Thanks!
I made this for dinner tonight using extra virgin olive oil and dried oregano. I also used garlic salt and pepper as we are big garlic fans in our house. DH doesn't like zucchini, but the rest of us enjoyed. And it was fairly quick and easy to make. I lined my pan with foil, so clean up was a breeze as well. I am sure we will be making this often this summer. Thanks!