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…
Garlic-infused olive oil (store bought, or make your own- see below for instructions)
Grated Parmesan Cheese
Preheat oven to 325˚.
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.