I had a bunch of zucchini left over at the farm today.  So I decided I’d give the guys a little extra lunch munch and whip up some Baked Paremsan-Pepper Zucchini Strips.  Slicing the zucchini super thin means they dry out to almost paper-thinness in the oven;  the black pepper gives a nice pop of heat, and the parmessan crisps up for a salty bite.  These are great as a snack or appetizer.  Go ahead and give them a try.  Betchya can’t eat just one… 

Ingredients
Zucchini
Garlic-infused olive oil (store bought, or make your own- see below for instructions)
Grated Parmesan Cheese
Black Pepper

Directions
Preheat oven to 325˚. 

Thinly slice zucchini lengthwise on a mandoline (about 1/8” thickness). 

Toss zucchini strips with garlic-infused olive oil.  Lay strips out on a parchment lined baking sheet. 

Season strips with freshly ground black pepper and parmesan cheese. 

Bake for 30-40 minutes, until parmesan is golden brown.  Remove from oven and let cool slightly before eating.

Garlic-infused olive oil: Pour 1 cup of extra virgin olive oil in to a small sauce pan.  Add 2-3 cloves of smashed garlic.  Gently bring the oil to a simmer over medium-low heat.  As soon as the garlic starts to sizzle, turn the heat off.  As the oil cools it will infuse with the garlic flavor.