Honest Kitchen: Honest, whole food cooked from scratch. Simple, delicious and sometimes from the wild side. Robin, Erin and Michelle often prepare wild game, mushrooms, berries and other foods they harvest, grow or buy locally. Regardless – come cook with us. Copy this paragraph (please leave the links) into your blog and leave your link in comments each Wednesday so everyone can visit.
The underrated zucchini can usually be found slathered in sauce and cheese in a sad attempt at heathy food by eliminating carbs but ignoring the calories. You can also find zucchini battered and fried, leading ,oat to think that zucchini has no flavor or the flavor needs to be disguised.
However, plain zucchini is amazing! I buy organic zucchini because it's soft skin can absorb chemicals and it's been added to the Dirty Dozen+ list. If you haven't heard of the Dirty Dozen list, look it up, it's a great resource for food you should buy organic. The Clean 15 is a list of produce that is ok non-organic.
This recipe is very simple, just chop and bake. With nothing added, you'll be surprised at the flavor that is produced when the outside is crick but the inside is tender and juicy.
Chop the zucchini into slices, what matters most is uniform size so they all cook evenly. I usually cut the zucchini in half and then stand the halves up and slide into quarters and then slice the quarters in half getting about 8 pieces resembling a pizza cut when it's done. The resulting triangular pieces create a good crispy surface area when baked.
Oil the baking sheet and place zucchini skin side down at 450° for about 20 minutes or until the outsides look dry.
Another option is to bake and then use a skillet to brown. These tend to come out more juicy.
Enjoy! Hardly any calories, you can eat as much as you want because they are addicting.