Broiled Zucchini

Source: nomnompaleo.com
Course: Sides
Preperation time: 10min
Cooking Time: 10min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
4 Pound(s) Zucchini 6 6 16 16 2 2 88 88
1 Tablespoon Ghee 0 0 0 0 6 6 51 51
1 Teaspoon Salt 0 0 0 0 0 0 0 0
1 To Taste Pepper 0 0 0 0 0 0 1 1
1 Tablespoon Parsley, Chopped 0 0 0 0 0 0 2 2
1 cup Lemon Juice 0 0 8 8 0 0 27 27
1 cup Basil Leaves, Chopped 1 1 1 1 0 0 5 5
Total: Approximate Nutrition Info, Per Serving: 8 26 8 174
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Instructions

  1. 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.
  2. No mandoline? Benriner makes a cheap one that my chef sister swears by. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. Fast, tasty, and easy clean-up. I’m all over that!
Visit nomnompaleo.com for the full instructions.

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