Broiled Zucchini or Eggplant shared by Nom Nom Paleo 4 medium zucchini (or a medium globe eggplant) Ghee, coconut oil, tallow, or your favorite fat Kosher salt Pepper Balsamic vinegar or lemon juice Your favorite herbs, chopped (basil, Italian parsley, etc.) Here’s how I made them: I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (1/4 “ thick) using a mandoline slicer. No mandoline? It’s important to have uniformly thick slices because otherwise it won’t brown evenly. I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil. I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned. (Or, if you prefer, just use a silicone brush to apply the oil.) I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through. Watch the slices carefully because they can go from lightly browned to charcoal in about a minute. Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice… or top with chopped herbs… …and whatever else I feel like. Fast, tasty, and easy clean-up. I’m all over that!
Posted on: Fri, 15 Aug 2014 18:00:01 +0000
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